NJBC Eats: Protein Pumpkin Harvest Soup
Cooler weather means one thing - soup season! I love to make a delicious and creamy soup as soon as the temperature drops. One of my Fall favorites is protein pumpkin harvest soup. I added a packet of unflavored protein powder to this soup to add 20g of protein without altering the delicious flavor of the finished product. Protein is an important part of any diet but especially for pre and post-op bariatric patients as it improves lean muscle mass and keeps you feeling fuller, longer.
To save time, I use my Vitamix blender to make this soup but it could also be made in a food processor or with an immersion blender as well. This is a great recipe to meal prep for lunches or dinners.
Give it a try and let me know what you think.
- 1 cup Chicken or Vegetable Broth
- ¼ cup Plain Greek Yogurt
- 1 can Pumpkin Puree
- ½ teaspoon Nutmeg
- 2 teaspoons Cinnamon
- 2 teaspoons Allspice seasoning
- 2 teaspoons Paprika
- ¾ cup fat-free half and half
- 1 scoop Unflavored Protein Powder
- 1 clove Garlic, minced
- ¼ cup Onion
- Salt and pepper to taste
- Add all the ingredients except for the salt and pepper to the blender. With my blender, I set it to the lowest speed then slowly increase to high. Blend the soup for about 6-7 minutes or until there is steam that comes from the lid (my Vitamix heats the soup as it blends*). Season with salt and pepper as needed.
*If your blender doesn’t have a soup setting, another option is using a microwave or stove top in a saucepan to heat after blending.
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