More than Pumpkin Soup

Do you love pumpkin soup but are looking to have your protein too?

This secret recipe is perfect for anyone looking to decrease their carbohydrates and increase their protein. Pumpkin soup sure is a winter favourite but often it is filled with creams, or butters, loads of pumpkin and not much else. This makes traditional recipes high in saturated fats and lacking protein.

Try this recipe instead to pack all your nutrients in and extra flavour to tantalise your tastebuds. It is also high in fibre and very high in beta-carotene which is an antioxident. These ingredients help to decrease inflamation and nourish your body for good overall health.

We can create the creamy texture with our added proteins of Butter Beans and Silken Tofu. Trust me… no one will know there is tofu in their soup!

Great to make in advance, freeze or eat for breakfast lunch and dinner.

Ingredients:

200-300g Pumpkin

1 small Cauliflower

1 small Leek

1-2 cloves Garlic (optional) Or for FODMAP Friendly use Cobram Estate Garlic Infused Extra Virgin Olive Oil

2 Chicken or Vegetable Stock cubes

Cobram Estate Extra Virgin Olive Oil - EVOO

Salt, Pepper

1 tin Butter Beans

1 packet Silken Tofu

Optional toppings: Fresh Herbs, Greek Protein Yogurt, Low-Fat Cottage Cheese

Method:

• Preheat oven to 180 degree celsius fan forced.

• Roughly chop pumpkin, cauliflower and leek. Spread on baking tray and drizzle with EVOO, salt and pepper.

• Put veggies in the oven to roast for 30-40 mins.

• Heat a good splash of EVOO on a medium heat large saucepan then add the garlic, next add the raosted leek and cook until softened.

• Next add all the other roast veggies, stock cubes and enough boiling water to cover all of the veggies.

• Simmer on a low heat, stirring occasionally. Allow the flavours to combine and all veggies to soften.

• Turn the heat off and add your choice of protein. Butter Beans or Silken tofu or both.

• Now we are ready to biltz with a stick or jug blender.

• Follow with any further salt or pepper to taste.

• Then you are ready to dish it up and enjoy. Top with fresh herbs or even a dollop of protein yogurt or cottage cheese.
  
  

  Keeps well refrigerated for up to 5 days, or freeze it to have an endless supply.