Protein Pumpkin Soup

Protein Pumpkin Soup

An awesome autumnal recipe packed with protein and great for left over pumpkins! Recipe makes 4 bowls


  • 1kg Organic Pumpkin x 1
  • Organic Onion x 2 (medium)
  • Organic Garlic (2 cloves)
  • 750ml Organic Vegetable Stock
  • 250ml Organic Milk
  • 2 scoops (70g) WHEY AHEAD Naked Protein Powder


  • Chop and dice the pumpkin flesh
  • Put all the ingredients into a saucepan and bring to the boil
  • Leave to cool and place in blender to blitz until smooth texture and consistency
  • Flavour with salt and pepper to taste
  • Garnish with flaked almonds, organic natural yogurt and paprika


(Per serving)

  • Approx. 212.5 kcal | 2.7g fat | 31.2g carb | 19.3g protein