Protein-loaded pumpkin soup | The Gut Health Doctor

Ingredients

• 1 red pepper, chopped into large chunks
• 1 large tomato, chopped into large chunks
• 1 red onion, chopped into large chunks
• 1kg pumpkin chopped into large chunks
• 1 bulb of garlic, top chopped off
• 2 tsp cumin
• 1 tsp sea salt
• ½ tsp of ground black pepper
• 2 tbsp extra virgin olive oil
• 500ml vegetable stock
• 350g silken tofu
• Chickpeas, roasted (60g per serving)
• Handful of parsley, chopped
• Handful of mixed seeds (5g per serving)
• Plain yoghurt (We used Bio&Me Kefir Live Yoghurt Original - 75g per serving)
• Feta, crumbled (30g per serving)