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