Creamy Pumpkin Curry Soup Recipe

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Serves:
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
Description:

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

Ingredients 8
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 teaspoon
Ground black pepper
3/4 teaspoon
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.