Collagen Protein Powder Loaded Pumpkin Soup

Did you know that pumpkin is one of the richest sources of Vitamin C?! It’s no coincidence that it's also in season during these cooler months when our immune systems need that little bit of extra nourishment.

This rich & creamy classic roast pumpkin soup is infused with Grass-fed Collagen Powder and is SO simple to make! By adding collagen powder, this soup contains key amino acids such as Hydroxyproline, Glycine, Proline, & Glutamic Acid.

This soup is delicious served with crispy free-range bacon and a swirl of organic cream for the ultimate comfort food meal!

You can also choose to level up the nutrients by adding a serve of your favourite organs powder before serving!

• 1 butternut pumpkin
• 2 carrots
• 1 onion
• 2-3 Tbsp Cell Squared Certified Organic Ghee (for roasting)
• 2-3 scoops Cell Squared Australian Grass-fed Collagen Protein Powder
• 600-700ml of bone broth, stock or filtered water
• ¼ - ⅓ cup organic cream (use coconut cream if DF)
• OPTIONAL: 1 dose of your favourite organs powder (or capsules broken open to access the powder)

Garnish

• Diced & fried free-range bacon pieces
• A drizzle of fresh organic cream (use coconut yoghurt if DF)
• Fresh herbs

1. Preheat the oven to 180C.
2. Remove the skin & seeds from the pumpkin and roughly chop up & baste with ghee.
3. Slice and chop the onions and carrot and add them + the chopped pumpkin and ghee to an oven tray. Place in the oven and roast for around 40-50 minutes.
4. Once the veggies are roasted, transfer them into a large saucepan along with the broth, stock or water.
5. Bring to a simmer and cook for 30 minutes.
6. Transfer the soup into a blender and add the cream. Blend until completely smooth.
7. Pour into bowls and garnish with a drizzle of cream (or coconut yoghurt), fresh herbs, bacon pieces, and a sprinkle of salt to taste
8. Serve and mix a dose of organs powder through once plated.
9. ENJOY!