Healthy pumpkin soup that’s high in protein with the addition of lentils and cannellini beans also known as navy beans or white beans. I love soup, but getting in enough protein is hard with a cup of soup. Pureeing the beans into the soup will give you that added protein. Another good idea, with any soup, is to use bone broth to amp up the protein.

Cook the lentils. Boil the sweet potatoes in a medium-sized pot.

In a large pot that you plan on making the soup in, saute the onions in 1 tablespoon of olive oil. Add the onions and cook them for 6-8 minutes.

In a high-speed blender, add the cooked onions, cooked lentils, and softened potatoes with 2 cups or more of water. (Do this in 2 batches)

Blend the ingredients until the mixture is smooth. The add in remaining water. Season it to your liking and add a drizzle more of oil.

If you feel the soup is too liquidy, add an additional 1/4 cup of pumpkin puree.

Add the parmesan cheese and simmer on low for 2 hours until the soup thickens and reduces.

Serve with freshly made bread (hopefully one of my recipes!). Add a shaving more of parmesan to each bowl or pumpkin seeds.

For even more added protein add some Greek yogurt.