Protein Pumpkin Coconut Curry Soup

By: Sabrina Virdee (courtesy of Inside Fitness)

Serves 4

INGREDIENTS

 

  • 1 tbsp virgin coconut oil or vegetable oil
  • 1 ½ tbsp Thai red curry paste
  • 1 28oz can of pumpkin puree
  • 1 ¾ cups bone or vegetable broth
  • 1 14oz can of light unsweetened coconut milk
  • 2 tbsp packed coconut sugar
  • ½ cup Protein Powder of choice + ½ cup water
  • 2 medium limes, juiced

DIRECTIONS

  1. In a large saucepan heat the oil on medium heat.
  2. Add the curry paste and cook for 1 minute.
  3. Add the pumpkin puree, cook and stir for 2 minutes.
  4. Whisk in the broth, coconut milk and sugar.
  5. Whisk together water and Protein Powder and then pour into saucepan. Let the soup come to a gentle boil.
  6. Reduce the heat to low and allow it to simmer uncovered for 10 minutes.
  7. Whisk in the lime juice then season with sea salt & pepper to taste.

 

NUTRITION PER SERVING

Calories: 155 kcal
Fat: 5g
Carbohydrates: 16g
Protein: 8g

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