Curry Protein Pumpkin Soup

By Eileen Wilson | @naturallyeileen
20 February 2018

curry pumpkin soup

This winter warmer comes to you from @naturallyeileen!



1 serve True Protein Vegan85 natural flavour

4 to 5 cups diced pumpkin

3 to 4 medium carrots

500ml (2 cups) veggie stock

½ cup coconut milk

½ to 1 tablespoon curry powder

1 to 1½ teaspoon turmeric

1 clove minced garlic 

1 to 1½ teaspoon ginger

1 teaspoon cumin

Salt and pepper to taste


1.   Start by cooking the pumpkin and carrot until soft by either steaming, boiling or baking them.

2.   Once cooked, add them to a blender with the remaining ingredients (except protein powder) and blend until smooth and combined.

3.   Transfer mix to a saucepan and heat until warmed.

4.   Add more liquid if needed.

5.   Before you’re ready to serve, stir in the protein powder.

6.   Eat and enjoy!

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