Banana Protein Shake


  • 2 kg butternut pumpkin see notes
  • 1 brown onion peeled and quartered
  • sea salt and pepper to season
  • 2 tbs (30g) olive oil
  • 3 cups (750g) vegetable stock liquid
  • ½ cup (125g) evaporated skim milk


  • Preheat the oven to 200 degrees celsius (180 fan forced).
  • Cut the pumpkin into large pieces (and remove the seeds and skin) and place onto a large flat baking tray (approximately 30cm X 40cm) along with the quartered onion. 
  • Drizzle with olive oil and season with salt and pepper. Bake for 35-40 minutes or until the pumpkin is soft.
  • Place the pumpkin and onion into a saucepan and allow to cool slightly.
  • Add 1 cup of vegetable stock liquid and blend with a stick blender (a normal blender or a Thermomix can be used in place of the stick blender).
  • Add the remaining 2 cups, one at a time, blending in between each addition.
  • Add the evaporated skim milk and gently stir through. 
  • Bring the soup in a saucepan to a low simmer until heated through.
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