Soup:

• 2-3 lb. pumpkin
• 1-2 rosemary, fresh sprigs
• 1/2 small onion
• 2-3 garlic cloves, whole fresh with skin removed
• 4 cups bone broth/chicken broth
• 1/4 tsp. mineral salt
• 1/4 tsp. sage
• 1/4 tsp. thyme
• 1/4 tsp. cayenne
• ½ cup half and half
• 3 Tbsp. THM Creamy Dreamy Plant Protein or Unflavored Pristine Whey Protein

Toppings for serving (optional):

• non-fat plain Greek yogurt for garnish
• 3-4 cooked bacon crumbles (this would take you from FP to S if following THM)
• olive oil (this would take you from FP to S if following THM)

Remove the top from the pumpkin and reserve; scrape out the seeds and pulp. Puncture the pumpkin a few times with a knife.

Drizzle the inside of the pumpkin with a small amount of olive oil and fill with sliced onion and rosemary springs. Replace the top. Bake at 350° for 45-50 minutes until tender.

Take off the top and scoop out the onions, rosemary (remove the stems), garlic, and the pumpkin flesh, discarding the pumpkin skin. Add to a small pot.

Add broth, salt, cayenne, thyme, and sage. Over medium heat, simmer for 5-6 minutes.

Add the plant protein and half and half; puree with an immersion blender until smooth (you can also use a blender). Once smooth, serve topped with Greek yogurt, some bacon crumbles, and a drizzle of olive oil.

enJOY!