Pumpkin Curry Soup

Pumpkin is perfect for fall and just around the corner we will be getting some nice crisp weather that will make this soup the perfect addition to any meal.  This hearty and healthy soup will keep you full and warm all winter long! 

Ingredients :

32 oz pumpkin puree 

14 oz can of coconut milk 

32 oz vegetable broth low sodium 

1 medium onion 

2 tbsp coconut oil 

6 tbsp curry powder 

3 tbsp pumpkin pie spice 

1 tbsp all-purpose seasoning 

Sea salt to taste


  1. Heat the coconut oil in a large saucepan on medium heat. Once melted, add onion and sauté until softened.
  2. Add vegetable broth, pumpkin puree, and coconut milk. Use a whisk to blend thoroughly until smooth.
  3. Add in curry powder, pumpkin pie spice, and all-purpose seasoning. Whisk until fully blended into the soup, removing any lumps.
  4. Once the soup starts bubbling on medium heat, reduce to low and simmer 5 more minutes.



Nutrition Facts
Servings 6.0
Amount Per Serving
calories 341
% Daily Value *
Total Fat 15 g 23 %
Saturated Fat 15 g 76 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 911 mg 38 %
Potassium 44 mg 1 %
Total Carbohydrate 16 g 5 %
Dietary Fiber 0 g 2 %
Sugars 14 g
Protein 24 g 48 %
Vitamin A 0 %
Vitamin C 4 %
Calcium 1 %
Iron 22 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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