Thai Pumpkin Soup

• 60g Fine Powdered Oats, Raw Pea Protein or Raw Rice Protein
• 750g pumpkin – chopped
• 1 carrot – peeled and chopped
• 1 onion – diced
• 1 clove garlic – crushed
• Coconut oil for cooking
• 2 tablespoons curry powder
• 1 litre vegetable stock
• 100g peanut butter
• 1 can lite coconut milk
• *Optional chilli to taste

1. Step 1: Heat coconut oil in a large pot on the stove. Add vegetables and curry powder and stir for 1-2 minutes before adding stock and bringing to a simmer.
2. Step 2: Add peanut butter and stir through.
3. Step 3: Allow to simmer for 10 minutes.
4. Step 4: Add coconut milk and Fine Powdered Oats, Raw Pea Protein or Raw Rice Protein. Allow to cool slightly and then blend to a smooth consistency using a stick blender.
5. Step 5: Serve with rice noodles and top with coriander, chilli and sesame seeds.

Nicole Frain

A core part of the Bulk Nutrients R&D team for many years, Nicole's studies have placed her as a Food Science and Nutrition industry leader in Australia.

She's applied her learnings at the national stage for bodybuilding, and more recently competing as an international level cyclist.