Creamy Pumpkin Curry Soup Recipe
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|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!
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.