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Creamy Pumpkin Protein Soup — Warming and Restorative
This creamy pumpkin soup is one of my favorite comfort foods. Roasting the pumpkin really brings out that sweet, deep flavor, and with the red lentils, I get a good dose of protein right away.
A smooth and creamy pumpkin soup balanced with warm spices like cumin, cinnamon, and turmeric. The red lentils provide a subtle bite and protein, and the roasted pumpkin creates a rich, slightly sweet base. Served with a touch of Greek yogurt or chili flakes, this soup is perfect for a wholesome and warming meal.
Ingrediënten
Voeding per portie
Bereidingswijze
- 1
Preheat oven to 200°C (392°F).
- 2
Slice and deseed pumpkin, then roast in the oven for 25–30 minutes until soft.
- 3
In a pot, sauté onion and garlic in olive oil.
- 4
Add spices and stir until fragrant.
- 5
Add red lentils, roasted pumpkin (scooped from the skin), and broth.
- 6
Simmer for 15–20 minutes until lentils are soft.
- 7
Blend until smooth. Season to taste and serve with some chiliflakes or a dollop of yogurt if desired.
The ultimate soup for after a winter workout
Pumpkin is extremely rich in Vitamin A and potassium, which helps restore your fluid balance and muscles after sweating. By adding protein (such as collagen, cottage cheese, or lentils), you turn a simple soup into a complete meal that supports muscle recovery. It’s a light meal that boosts your metabolism without feeling too heavy.
Spices and Extras
Make the soup spicier with some red chili or turmeric for an extra anti-inflammatory effect. Sprinkle some roasted pumpkin seeds over the soup before serving for healthy fats and a nice crunch. This soup freezes perfectly in portions.
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Pair it with movement
Clean eating and Pilates go hand in hand. Support your active lifestyle with our Pilates props and free workouts.
Ready for a complete body reset? Check out our 7-Day Sugar-Free Challenge.
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