Pumpkin Curry Soup

The perfect cold weather dish. Pumpkin is loaded with fiber and Vitamin!


32oz pumpkin puree

13.5oz coconut milk

32oz 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 to taste

sea salt



Heat the coconut oil in a large saucepan on medium heat. Once melted, add onion and sauté untilsoftened.

Add vegetable broth, pumpkin puree, and coconut milk. Use a whisk to blend thoroughly until smooth.

Add in curry powder, pumpkin pie spice, and all-purpose seasoning. Whisk until fully blended into the soup, removing any lumps.

Once the soup starts bubbling on medium heat, reduce to low and simmer 5 more minutes.

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Nutrition Facts from My Fitness Pal
Servings 4.0
Amount Per Serving
calories 223
% Daily Value *
Total Fat 11 g 16 %
Saturated Fat 8 g 40 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 703 mg 29 %
Potassium 848 mg 24 %
Total Carbohydrate 29 g 10 %
Dietary Fiber 12 g 47 %
Sugars 9 g
Protein 3 g 7 %
Vitamin A 382 %
Vitamin C 9 %
Calcium 30 %
Iron 23 %
* 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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