60g butternut squash 

20g of lentils 

10g of leek 

10g of onion 

1/2 clove of garlic 

1/2 large slice of fresh ginger 

1 tablespoon of Iswari White Hemp Protein 

Olive oil 

Salt 

Pepper 

1. In a saucepan, put the peeled and chopped pumpkin, lentils, leek, sliced onions, garlic clove and ginger. 

2. Cover with water, cover and simmer for 30 minutes. 

3. Turn off the heat, season with salt, pepper and a drizzle of olive oil and blend until creamy. 

4. Add the White Hemp Protein and blend again to obtain a homogeneous cream. Serve.