Pumpkin Protein Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 209.7
- Total Fat: 10.0 g
- Cholesterol: 33.0 mg
- Sodium: 843.5 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 5.4 g
- Protein: 12.4 g
View full nutritional breakdown of Pumpkin Protein Soup calories by ingredient
Introduction
Spicy pumpkin soup with added protein and tofu. Makes a great meal. Spicy pumpkin soup with added protein and tofu. Makes a great meal.Number of Servings: 8
Ingredients
-
4 tbsp Butter, unsalted
2 medium (2-1/2" dia) Onions, raw
4 tsp Garlic
4 tsp crushed red pepper flakes (by TORI7HARRISON)
1 tbsp Curry powder
2 tsp coriander, ground (by GOLDENDAZ)
1 tsp Pepper, red or cayenne
1 tsp Salt
3 serving Pumpkin Puree (15 oz. can) (by LOVE_2_LAUGH)
4 cup (8 fl oz) Chicken Broth
24 tsp Splenda
2.5 cup Silk Coconut Milk (Unsweetened)
2 serving Unflavored Whey Protein Powder (by BIGME2MINIME)
1 block Tofu, firm
Directions
Melt butter
Add onions and garlic - cook, stirring until softened. About 4 minutes.
Add spices, cook/stirring for about 1 minute.
Add pumpkin puree and chicken broth - blend well. Bring to a boil. Reduce heat & simmer for 10 to 15 minutes.
In blender; blend until smooth, tofu, whey protein, splenda & coconut milk.
Add to soup.
Transfer and blend in blender or use immersion and blend in pot until smooth.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JAIDAWNY.
Add onions and garlic - cook, stirring until softened. About 4 minutes.
Add spices, cook/stirring for about 1 minute.
Add pumpkin puree and chicken broth - blend well. Bring to a boil. Reduce heat & simmer for 10 to 15 minutes.
In blender; blend until smooth, tofu, whey protein, splenda & coconut milk.
Add to soup.
Transfer and blend in blender or use immersion and blend in pot until smooth.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JAIDAWNY.