Prep time:
5 min
Cook time:
10 min
Total time:
15 min
Makes:
8 servings

Creamy Pumpkin Curry Soup

Ingredients

1 tablespoon
Soybean oil
1
Small onion, diced
16 ounces
Silken tofu (1 package)
15 ounces
Pumpkin puree (1 can)
1
Medium apple, peeled, cored and sliced
2 cups
Low sodium vegetable or chicken broth
1 teaspoon
Curry powder
3⁄4 teaspoons
Ground black pepper
3⁄4 teaspoons
Salt
1⁄4 cup
Toasted pumpkin seeds (optional)

Instructions for Creamy Pumpkin Curry Soup

Heat soybean oil in medium saucepan over medium heat.  Add onions and cook for 2 to 3 minutes until soft.

Place onions, tofu, pumpkin, apple, broth, curry powder, pepper and salt in blender.  Puree for 1 minute until smooth.

Return mixture to saucepan.  Heat over medium heat, stirring occasionally, until soup begins to gently simmer. Do not boil.  Ladle into bowls; top with pumpkin seeds, if desired.

Nutrition Per Serving: 

Calories
90
Protein
5g
Carbohydrate
11g
Fiber
3g
Fat
3.5g
Sat. Fat
0g
Trans Fat
0g
Cholesterol
0mg
Sodium
360mg
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