Protein Coconut Curry Pumpkin Soup
Spicy & Delicious!
1 tablespoon
Coconut Oil
1 1/2 tablespoons
Thai Red Curry Paste
1/2 cup
Labrada Vanilla Whey Isolate Protein Powder
28 oz.
Pumpkin Purée
1 tablespoon
Coconut Oil
1 1/2 tablespoons
Thai Red Curry Paste
1/2 cup
Labrada Vanilla Whey Isolate Protein Powder
28 oz.
Pumpkin Purée
1 3/4 cups
Vegetable Broth
14 oz.
Canned Unsweetened Coconut Milk
2 tablespoons
Light Brown Sugar
2
Lime juice And Zest
Optional: Cilantro
Optional: Sriracha
Optional: Roasted Pumpkin Seeds
Salt
Pepper
Heat the oil. Add curry paste. Cook & stir 1 minute.
1
Add pumpkin purée. Cook & stir for two minutes.
2
Whisk broth, coconut milk, protein powder & half cup of water in a separate bowl.
3
Stir into pumpkin purée mixture. Let the soup come to a boil. Reduce heat. Summer 10 minutes.
4
Stir in the lime juice & zest. Season with salt & pepper. Serve with optional ingredients.
5