High-Protein Vegan Pumpkin Soup
Cozy, nourishing and packed with plant power. This silky soup combines roasted sweetness from pumpkin and sweet potato with the warmth of cinnamon, ginger and cumin. Red lentils and a scoop of Simple Pumpkin Seed Protein deliver a hearty dose of clean, complete protein. A splash of coconut milk adds rich creaminess, while extra virgin olive oil brings it all together. Way better than store-bought, this bowl is proof that comfort food can be both indulgent and genuinely good for you.
INGREDIENTS
- 1 tbsp extra virgin olive oil
- 1 yellow onion, diced
- 1 cup peeled and chopped sweet potato
- 2 cloves garlic, chopped
- 1 tsp cinnamon
- 1 tsp ginger powder
- 1/2 tsp cumin powder
- 1 1/4 cup pumpkin puree
- 2 cups dry red lentils, rinsed
- 1/2 cup full-fat, canned coconut milk
- 6 cups vegetable stock
- 1 scoop Simple Pumpkin Seed Protein(Unflavored)
- Salt and pepper, to taste
DIRECTIONS
- Prep the vegetables: Dice the onion and chop the peeled sweet potatoes into small cubes.
- Sauté the base: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and yam, season with a generous pinch of salt and stir to coat. Cook for 8–10 minutes, until the onions are golden and the yams begin to soften around the edges.
- Add aromatics: Stir in the chopped garlic and cook for 2–3 minutes, until fragrant. Sprinkle in the cinnamon, ginger powder and cumin, stirring constantly for about 30 seconds to toast the spices.
- Build the soup: Add the pumpkin purée, dry red lentils, coconut milk, vegetable broth and protein powder. Stir well to combine. Increase the heat to bring the mixture to a gentle boil, then immediately reduce to a low simmer.
- Simmer and blend: Cook for 25–30 minutes, stirring occasionally to prevent the lentils from sticking, until the lentils are tender and the yams are soft.
- Blend until smooth: Carefully transfer the soup to a high-speed blender (in batches if needed) and blend until completely smooth and creamy.
- Serve: Ladle into bowls and top with a drizzle of coconut milk, freshly cracked black pepper and chili flakes if desired. Serve warm with crusty bread.
