Creamy Pumpkin Curry Soup Recipe

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Prep Time: 5 mins.
Cook Time: 10 mins.
Recipe Provided By:
Nutrition Per Serving:
1 cup serving - Calories 90, 5g Protein, 11g Carbohydrate, 3g Fiber, 3.5g Fat, 0g Sat. Fat, 0g Trans Fat, 0mg Cholesterol, 360 mg Sodium

Deceptively creamy, yet cholesterol free, this soup combines the power of soy and pumpkin!

Ingredients 8
1 tablespoon
Soybean oil
Small onion, diced
16 ounces
Silken tofu (1 package)
15 ounces
Pumpkin puree (1 can)
Medium apple, peeled, cored and sliced
2 cups
Low sodium vegetable or chicken broth
1 teaspoon
Curry powder
3/4 teaspoon
Ground black pepper
3/4 teaspoon
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.