How do you make pumpkin soup high in protein?
Classic pumpkin soup is low in protein: pumpkin, stock and coconut milk usually add up to less than 10 g per bowl. The difference comes from ingredients you can blend in. Silken tofu makes the soup as creamy as cream, red lentils soften in about 15 minutes and thicken it, nutritional yeast adds flavour. Fried smoked tofu works as a topping.
How much protein is in pumpkin soup?
A simple pumpkin soup usually has less than 10 g protein per serving. Our pumpkin soup with silken tofu has 35 g, the pumpkin lentil soup 29 g.
Which protein goes with which soup?
Silken tofu for creamy pumpkin soups, butter beans for cauliflower and onion soup, smoked tofu for potato soup and stew, vegan mince for the cheesy leek soup.
Can you make these soups ahead?
Yes. They keep for 3 to 4 days in the fridge and about 3 months in the freezer. Blend soups with silken tofu briefly after thawing and they turn smooth again. More ideas for the week: meal prep recipes and smoked tofu recipes.
