Pumpkin & ginger soup with protein bread

When it comes round to winter, everyone searches the internet for a soup recipe. Who doesn't love a nice soup to warm them up in winter!

So we have decided to modify the classic pumpkin soup into a nutritional powerhouse recipe combination that is not only a great serve of vegetables, protein and is also packed with vitamins and minerals to help boost immunity. 

Give it a try!

What you will need:

• 1 Butternut squash

• 1 Medium Carrot

• 1 Medium Onion

• 1 L Vegetable stock

• 75g of Ginger

• ½ tsp of Cumin

• 1/2 tsp of Turmeric

• Seasoning to taste - salt and pepper (your choice) 

• 2 Slices of Bakers Life High Protein Bread (pick it up at Aldi)

Take it away!

1. Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.

2. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.

3. Add the stock and cumin. Season, then bring to the boil and simmer for 40 minutes.

4. Blitz in a food processor then serve with toasted protein bread.