Curry Protein Pumpkin Soup

By Eileen Wilson | @naturallyeileen
20 February 2018

curry pumpkin soup

This winter warmer comes to you from @naturallyeileen!

 

Ingredients

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
 

Method

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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