Creamy Pumpkin Curry Soup

Creamy Pumpkin Curry Soup
Serves 8
Deceptively creamy, yet cholesterol free, this soup combines the power of soy and pumpkin.
Write a review
Print
Cook Time
20 min
Cook Time
20 min
102 calories
12 g
0 g
4 g
5 g
1 g
211 g
246 g
6 g
0 g
3 g
Nutrition Facts
Serving Size
211g
Servings
8
Amount Per Serving
Calories 102
Calories from Fat 37
% Daily Value *
Total Fat 4g
7%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 246mg
10%
Total Carbohydrates 12g
4%
Dietary Fiber 3g
12%
Sugars 6g
Protein 5g
Vitamin A
166%
Vitamin C
7%
Calcium
4%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tbsp soybean oil
  2. 1 onion (small, diced)
  3. 16 oz - 1 package Silken Tofu
  4. 15 oz - 1 can pumpkin puree
  5. 1 apple (medium sized, peeled, cored and sliced)
  6. 2 cups low sodium vegetable or chicken broth
  7. 1 tsp curry powder
  8. 3/4 tsp ground black pepper
  9. 3/4 tsp salt
  10. 1/4 cup toasted pumpkin seeds (optional)
Instructions
  1. Heat soybean oil in medium saucepan over medium heat. Add onions and cook for 2 to 3 minutes until soft.
  2. Place onions, tofu, pumpkin, apple, broth, curry powder, pepper and salt in blender. Puree for 1 minute until smooth. Pour the mixture into saucepan.
  3. Stir occasionally, until soup begins to gently simmer. Do not boil.
  4. Ladle into bowls. Top with pumpkin seeds, if desired.
beta
calories
102
fat
4g
protein
5g
carbs
12g
more
Soy for Life http://www.soyforlife.ca/