Pumpkin Curry

This is a quick soup to throw together!  I used NOW Foods Whey Protein Isolate Powder to increase the protein and make this a complete meal.  The protein powder works best with other strong flavors, so curry powder is a good choice.  I also used canned pumpkin puree, but if you happen to have a butternut, acorn or sugar pumpkin cooked and diced up, they would make a great tasting alternative to the puree.  If you have not tried a “squash” curry before, please give it a chance!  It has a little natural sweetness that really appeals to kids, and the curry powder is a mild, warming spice that is great on a cold day.

300 calories

3.03:1 ratio

3.51 carbs

6.07 protein



75g chicken broth, I used Imagine Organic

43g ful fat coconut milk, Thai Kitchen unsweetened

14g butter

10g coconut oil

25g pumpkin puree

5g NOW foods Whey Protein Isolate Powder

3g soy sauce

2g lime juice

1g yellow curry powder



Mix together all of the ingredients except the butter and coconut oil.  Stir very well until the protein powder is completely dissolved.  Heat in the microwave or in a small pot until it is hot.  When the soup is heated through, add the butter and coconut oil and stir until they are melted and combined with the other ingredients.  You may leave the coconut oil on the side if you prefer (I did not).  Season the soup with salt and pepper and enjoy!




  1. Brilliant, thanks for reminding me about the good old pumpkin soup, I haven’t made any since Caspian was on a 2:1 ratio. I will need to have a syringe of oil like you suggested in a previous post.thanks!

  2. Dawn – I subbed bacon crumbled on top of the soup instead of the whey powder and was also able to add some apple on the side and it turned out DELICIOUS! thank you!

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