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

Ingredients

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
 

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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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.

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