USB_PumpkinSoup_0
  • 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
Fat 3.5g
Sat Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 360mg
Carbohydrate 11g
Fiber 3g
Protein 5g

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