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High Protein Butternut Pumpkin Soup

6
20 min
60 min
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 stalks celery, finely diced
  • 2 large carrot, diced
  • 1 small butternut pumpkin (approx. 800g), peeled, de-seeded and diced
  • 1 litre vegetable stock
  • 2 scoops Gold Standard 100% Whey Protein French vanilla creme
  • 400ml unsweetened almond milk
  • 1 teaspoon salt
  • Freshly ground black pepper

Directions

  1. Heat the oil in a large pot.

  2. Add the onion, celery and carrot with a large pinch of salt.

  3. Stir and then cover the pot and sweat the vegetables for 10 minutes, stirring frequently.

  4. Add the butternut pumpkin with some salt & pepper.

  5. Bring to the boil and then reduce to a simmer for 25 minutes until the vegetables are soft enough to blend.

  6. Add in the Gold Standard 100% Whey Protein powder and almond milk and blend with a stick blender or transfer to a liquidiser and blend until smooth.

  7. Taste for seasoning and serve.