Firstly the key to these recipes are pumpkin puree. Heres a simple method on how to make pumpkin puree.

– remove all the seeds and pulp from the centre of the pumpkin.
– cut the flesh without the peel into cubes.
– add to a saucepan of boiling water.
– cook till pumpkin is soft, drain the water.
– use a hand blender or blender and blend until you have a paste like consistency.
– put the puree in icecube trays or fill silicone cupcakes and freeze.
– when frozen remove from ice cube trays or cupcake cases and store in freezer bags allowing you to use the amount you need and preventing waste.
– can be kept for upto a year in the freezer.
– defrost in a pan or microwave.

It really is that simple but key to so many autumn recipes.

This protein pumpkin soup is simple to make and the ideal way to warm up this autumn.

Ingredients you will need:

2 table spoons of olive oil.

2 scoops of plain protein.

2 tablespoons of tumeric.

1 tablespoon of garlic.

2 teaspoons of thyme.

1kg of pumpkin puree made by using my puree recipe.

1 1/2 finely chopped onions.

700ml of vegetable stock.

150ml of double cream.

To make croutons:

Lightly oiled frying pan.

Panini rolls with crust taken off and cut into cubes.

Method:

Heat the olive oil in a frying pan add the chopped onions and fry till soft not brown.

Add the pumpkin puree and cook for 5min.

Sift the 2 scoops of protein into the mixture and continously stir till protein has fully melted into the mixture.

Add the tumeric, garlic and thyme and mix through.

Add the vegetable stock to the pan.

Allow to simmer for 10min.

Add the cream and cook on high for an additional 10min.

Blend with hand blender or blender to create a smooth soup.

To create the croutons heat a frying pan with a little oil and add the cubed panini bread, crisp allowing it to brown slightly.

To find the recipes for these amazing protein pumpkin cookies head over to muscle moose website were you can find other recipes too such as the banana and pumpkin loaf cake I also made.