Roasted Pumpkin & Pistachio Soup

Roasted Pumpkin & Pistachio Soup

Updated: May 17, 2024Laura Saunders
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There’s no better way to warm your insides than with a glorious bowl of pumpkin soup. Unlike most soups, our Roasted Pumpkin & Pistachio Soup contains a rich source of protein, thanks to the addition of Chief Unflavoured Collagen Protein Powder. Enjoy on its own, or with a slice of toasted sourdough or gluten-free bread.  


Serves 2
Cook Time: 30 minutes
Dietary: Gluten-free, protein-rich, diary-free




  • 2 tbsp lightly toasted pistachio nuts 

  • 2 tbsp lightly toasted pumpkin seeds 
  • 1 tbsp fennel seeds 



  1. Preheat the oven to 170°C fan-forced and line a baking tray with baking paper. Place the pumpkin onto the baking tray and drizzle with olive oil. Bake for 30 minutes or until golden brown. 
  2. Add the cooked pumpkin, Chief Collagen Protein Powder, hot water, stock powder, spices, salt, and pepper to a high-powered blender, blend until smooth. If you like a thinner texture, feel free to add more hot water or milk until you reach the desired consistency. 
  3. Pour evenly into two serving bowls, and garnish with toasted pepitas, pumpkin seeds, and fennel seeds. 
  4. Serve on its own, or with a slice of toasted sourdough or gluten-free bread.  




Collagen Protein Benefits:

  1. Helps speed up muscle recovery 
  2. Helps build tendon strength 
  3. Helps reduce joint pain and improve mobility 
  4. Improves bone growth and density 
  5. Supports skin hydration 
  6. Reduces fine lines and wrinkles 
  7. Supports skin elasticity, thickness, and regeneration 

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