Creamy Pumpkin Curry Soup

Creamy Pumpkin Curry Soup

1 Tbsp soybean oil
1 small onion, diced
16 oz silken tofu, 1 package
15 oz pumpkin puree
1 medium apple, peeled, cored, and sliced
2 cups low sodium vegetable or chicken broth
1 tsp curry powder
¾ tsp ground black pepper
¾ tsp salt
¼ cup toasted pumpkin seeds (optional)

1. Heat soybean oil in medium saucepan over medium heat. Add onion and cook 2-3 minutes until soft.
2. Place onion, tofu, pumpkin, apple, broth, curry powder, and pepper and salt in blender. Puree for one minute until smooth.
3. 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 1 cup serving:
Calories: 90
Fat: 3.5 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 360 mg
Total carbohydrate: 11 g
Fiber: 3 g
Protein: 5 g

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One Comment

  1. Delicious! Can’t wait to try this recipe!

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health enews Staff
health enews Staff

health enews staff is a group of experienced writers from our Advocate Health Care and Aurora Health Care sites, which also includes freelance or intern writers.