Go Back
Ginger Pumpkin Soup High Protein Meal Prep in Bowl with Toppings

High Protein Vegan Ginger Pumpkin Soup

Autumn flavors and tons of healthy protein - it doesn't get any better than that!
Servings 5 servings



  • 1 onion (chopped)
  • 2 tbsp olive oil
  • 1 lb yellow split peas
  • 12 cups vegetable broth (or I used 12 cups water and 2 tbsp better than bouillon)
  • 2 cans pumpkin
  • 2 tbsp ginger powder
  • 1 tsp dried sage
  • 1 tsp nutmeg
  • ½ tsp ground cinnamon



  • Chop onion and add to dutch oven or large pot with 2 tbsp olive oil. Saute until soft and lightly browned.
  • Add split peas and vegetable broth to the pot with the onions. Bring to a boil and simmer for 45-60 minutes until peas are soft and breaking down.
  • If you would like a smoother soup consistency, use an immersion blender until it reaches your desired consistency. Or transfer soup in small quantities to (vented) blender. I like a slightly chunkier soup so I just boiled until most of the peas started to break down on their own but some chunks remained.
  • Add pumpkin and spices and stir well. Salt to taste.
  • Divide soup into 5 containers. In 5 separate small containers or jars, divide toppings (each: 2 tbsp pumpkin seeds, 2 tbsp fried onions, 5-6 croutons).
  • When ready to eat: microwave soup for approximately 2 minutes. Add toppings after microwaving. Enjoy!