High-Protein Pumpkin Soup

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.