Toni's secret recipe for a creamy-fruity pumpkin-coconut soup full of protein.
1. Ingredients for 4 servings
- 650 g Hokkaido pumpkin
- 1 tbsp coconut oil
- 1 large onion
- 1 clove of garlic
- 3 carrots
- 1 apple
- 1000 ml vegetable broth
- 50 g More Protein Cream or Coconut Milk
- Salt, pepper, nutmeg
2. Preparation
- Wash the Hokkaido, cut it in half and remove the seeds. Then cut it into coarse pieces.
- Peel the onion and garlic and sauté them in coconut oil in a large pot.
- Add the pumpkin and sauté it as well.
- Now peel the carrots and apple, also cut them into small pieces and add them to the pot.
- Pour in the broth and let it simmer for 15 minutes.
- Now puree the soup, let it cool down a little and stir in the protein powder .
- Puree again so that the soup has no lumps and is beautifully creamy.
- Season with fresh pepper, salt and, if desired, nutmeg and serve.
- Tip: Use More Protein Coconut Milk for extra creamy coconut flavor. 🥥
3. Nutritional values
- 648 kcal calories
- 56 g protein
- 84 g carbohydrates
- 0 g fat