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Jun
Who can be bothered making their own pumpkin soup? “It takes so long and I just don’t have the time” Well what If we told you that you can have your pumpkin soup in about 20 minutes and that it isn’t complicated? Interested? This recipe is great if you are time poor and don’t want to be bothered roasting everything first. We know that method makes a great soup but this method makes a wonderfully fragrant, beautifully tasting soup in a fraction of the time.
Ingredients
1 kg chopped peeled pumpkin
1 large onion chopped
2 cloves of garlic crushed
3 cups of Chicken Broth
1 teaspoon ground nutmeg
2 teaspoons ground turmeric
1 teaspoon salt
½ teaspoon black pepper
1 cup evaporated skim milk
1 scoop of Tasteless Protein for each serve (added directly to the soup once it is served)
Method
Place a large saucepan on the stove and bring the Chicken Broth to the boil.
Add all vegetables and seasonings to the pot and boil until the pumpkin is very tender.
Once all of the vegetables are very soft, puree the soup with a stab blender.
Add 1 cup of evaporated skim milk and puree again.
Once ready to serve add one scoop of tasteless protein per bowl!
Macros
per 100 grams
Calories 73
Fat 1 gram
Carbs 6 grams
Protein 17 grams
