High Protein Pumpkin Carrot Soup

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high protein pumpkin carrot soup
high protein pumpkin carrot soup

One of my favorite ways to enjoy pumpkin is to blend it into soup, giving it a nice, creamy flavor without the calories. Not only is pumpkin a great source of bulk for very little calories, it also provides a good amount of vitamin A, which is helpful for eye health.

While pumpkin soup taste nice, having a vegetable-based soup usually causes us to feel hungry rather quickly after a meal. To reduce that possibility, we’re adding some protein in form of tofu to help us stay full for a longer period without increasing the calorie count too much. This also gives the pumpkin soup an even creamier texture. Now, you can have pumpkin soup as a proper meal. Yay!

high protein pumpkin carrot soup

Prep Time: 10 mins

Cooking Time: 30 minutes

Serving Size: Serves 4~6

Suitable for: Anytime Meal

Equipment:

  • Medium pot
  • Blender
  • Spatula
  • Chopping Board
  • Knife

Ingredients:

  • Half a Pumpkin, Chopped
  • 3 Carrots, Peeled
  • 1 Block of Slim Tofu

Recipe:

  • Fill the pot with the pumpkin, carrot, and enough water to fill the ingredients.
  • Boil the ingredients until the pumpkin and carrots are soft. This should take about 10 to 15 minutes on high heat.
  • When the ingredients are almost ready, add the tofu in to heat it up.
  • Once ready, put all the ingredients into a blender in batches and blend.
  • Serve your soup in a bowl and drink up!
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