Creamy Pumpkin Curry Soup

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Average User Rating: 

Average: 2.3 (3 votes)
Serves:
Prep time:
5 minutes
Cooking time:
10 minutes
Total time:
15 minutes
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

Ingredients

1 tablespoon
Soybean oil
1 unit
Small onion, diced
16 ounces
Silken tofu (1 package)
15 ounces
Pumpkin puree (1 can)
1 unit
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.