Healthy Pumpkin Soup
This healthy pumpkin soup has a good serve of protein and makes a perfect macro friendly meal for winter
Servings 4 serves
Ingredients
- 500 grams roasted pumpkin (until soft)
- 225 grams firm tofu
- 1 onion (brown/white)
- 3 garlic cloves
- 1½ cups vegetable stock
- ¼ cup canned coconut milk
- 1 tbsp olive oil
- 1 tsp turmeric
- ¼ tsp ground chili
- salt and pepper (to taste)
Instructions
- Add olive oil, onion & garlic to a fry pan and cook over medium heat until onion starts to turn translucent.
- Add tofu to the pan and cook for 2 minutes.
- Add roasted pumpkin, chili, turmeric salt and pepper and any additional herbs of choice.
- Use a mixing spoon to separate the pumpkin and mix everything together.
- Add one cup of vegetable stock and then continue adding as required. I like my soup thick and ended up adding only one and a half cups total.
- Let simmer for 10 minutes then stir through coconut milk.
- Add mixture to blender or use a stick blender until you have a smooth texture.
- Option to serve with a dollop of high protein yogurt or cottage cheese and sprinkle with pepitas.
