Protein Pumpkin Soup Recipe
This Protein Pumpkin Soup rescues me faster than a spa coupon after a stressful week.
I blend it smooth like I’m smoothing out life’s chaos one sip at a time.
Each bowl feels cozy, nourishing, and dramatically comforting without needing candles, therapy, or a romantic playlist.
Protein Pumpkin Soup Recipe
A creamy, high-protein vegan pumpkin soup loaded with warm spices, silky texture, and plant-powered goodness—perfect for cozy nights or “don’t ask me anything” moments.
Ingredients
- 1 cup pumpkin cubes
- 1 cup vegetable broth
- ½ cup coconut milk
- ½ cup cooked red lentils
- ¼ cup onions chopped
- 1 teaspoon garlic minced
- ½ teaspoon ginger grated
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon olive oil
Instructions
- Heat oil in pot.
- Add onions.
- Add garlic.
- Add ginger.
- Sauté one minute.
- Add pumpkin.
- Add lentils.
- Add turmeric.
- Add paprika.
- Add salt.
- Add pepper.
- Add broth.
- Cook until pumpkin softens.
- Blend until creamy.
- Return to pot.
- Add coconut milk.
- Stir well.
- Simmer two minutes.
- Taste and adjust seasoning.
- Serve warm.
Notes
Nutritional Values (Per Serving)
Calories: 190Total Fat: 7g
Saturated Fat: 3g
Carbohydrates: 25g
Fiber: 5g
Protein: 10g
Vitamin & Mineral % (Per Serving)
Vitamin A: 40%Folate: 12%
Vitamin C: 10%
Iron: 9%
Potassium: 8%
Additional Notes / Tips
- Add a dash of chili oil for heat.
- Swap coconut milk for cashew cream for richer texture.
- Top with toasted pumpkin seeds for crunch.
