Check with the ordinary soup with the Squash Squash protein soup of the buttern removal. New Year. New soup. 2025 has officially arrived. And if its resolution is to achieve its protein goals and take advantage of something delicious: the bite morded pumpkin tortilla soup is ready to deliver. Creamy roast pumpkin? Check. Tasty Missions Chili Lima Tortilla Chips? Double check. Hold on to your spoon. It is about to be real.
Look at the complete recipe below:
Nutritional information
Pumpkin tortilla chip protein soup
Yields: 6 portions | Portion size: 1/6 recipe
Calories: 170 | Protein: 8g | Fat: 11g | Net carbohydrates: 9g
Total carboto: 11g | Sugar: 3g
Ingredients
Pumpkin tortilla chip protein soup
- 2 tablespoons of olive oil, separated
- 1 median pumpkin of butternut, peeled and in cubes
- 1 white onion, cut
- 1 clove garlic, cut into cubes
- 2 cups of chicken broth
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- 1 teaspoon of sage
- ⅓ Thick cream cup
- 2 bags Missions Chili Lima Tortilla Chips
Method
- Preheat the oven at 425 F and prepare a pan with parchment paper.
- Sprinkle the pumpkin with 1 tablespoon of olive oil. Cook for 30-40 minutes and tender.
- Meanwhile, add the remaining 1 tablespoon of olive oil to a pot over medium heat.
- Once hot, add the onion and stir. Cook until they are tender and golden, about 4-5 minutes.
- Add the garlic and cook for 1-2 minutes. Transfer to a blender along with the cooked pumpkin, salt, pepper, sage and 1 cup of broth.
- Mix until it is soft and then return to the pot. Add the remaining broth and thick cream and cook over low heat for 5 minutes before transferring to the bowls and serve with Lima Quest tortilla missions at the top.
