Curry Protein Pumpkin Soup

Eileen Wilson | @naturallyeileen by Eileen Wilson | @naturallyeileen 20 February 2018

We've got a fantastic hearty soup you'll want to perfect before winter arrives

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Curry Protein Pumpkin Soup

Serves 2-4


1 scoop True Protein Vegan85 Natural flavour

4-5 cups diced pumpkin

3-4 medium carrots

500ml (2 cups) veggie stock

1/2 cup coconut milk

1/2-1 tbsp curry powder

1-1.5 tsp turmeric

1 clove of garlic, minced

1-1.5 tsp ginger

1 tsp cumin

Salt & 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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