This creamy High-Protein Pumpkin Soup blends pumpkin purée, warm spices, and protein powder for a cozy, nutrient-packed fall meal.

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High-Protein Pumpkin Soup

This creamy High-Protein Pumpkin Soup blends pumpkin purée, warm spices, and protein powder for a cozy, nutrient-packed fall meal.

Ingredients

 

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups pumpkin purée (unsweetened)
  • 2 cups low-sodium vegetable broth
  • 1 cup unsweetened almond milk (or any milk of choice)
  • 1 scoop Unflavored Whey Isolate powder
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • Salt and pepper to taste
  • (Optional) Greek yogurt or roasted pumpkin seeds for topping

 

 

Preparation

 

  1. Sauté aromatics: In a medium pot, heat olive oil over medium heat. Add onion and garlic, and cook for 3–4 minutes until fragrant and softened.
  2. Add pumpkin and liquids: Stir in pumpkin purée, vegetable broth, and almond milk. Mix well and bring to a gentle simmer.
  3. Season: Add cinnamon, nutmeg, ginger, salt, and pepper. Let simmer for 10 minutes, stirring occasionally.
  4. Blend for creaminess: Use an immersion blender (or transfer to a regular blender) to puree until smooth and velvety.
  5. Add protein: Lower the heat and whisk in the protein powder until fully dissolved — avoid boiling after adding to preserve texture.
  6. Serve: Pour into bowls, top with a swirl of Greek yogurt or a sprinkle of roasted seeds, and enjoy warm.

 

This High-Protein Pumpkin Soup delivers the cozy flavors of fall while keeping your nutrition goals on track. With its creamy texture and satisfying balance of protein and fiber, it’s a guilt-free comfort meal that tastes as nourishing as it feels.