Creamy Pumpkin Curry Soup

Creamy Pumpkin Curry Soup

0 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Recipe by  United Soybean Board

“This nourishing soup is free of saturated fat and cholesterol-free. Pair it with a salad for a satisfying lunch or light supper.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  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.
  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.

Share It

Reviews (0)

Rate This Recipe

No reviews (yet). Have you made this recipe? Be the first to review it!

More Reviews

Similar Recipes

Curry Pumpkin Soup
(280)

Curry Pumpkin Soup

Roasted Vegetable and Couscous Salad
(9)

Roasted Vegetable and Couscous Salad

Edamame Asian-Style Pizza
(3)

Edamame Asian-Style Pizza

Creamy Edamame Arugula Soup
(3)

Creamy Edamame Arugula Soup

Berry-nana Soy Smoothie
(1)

Berry-nana Soy Smoothie

Soy-Silken Dark Chocolate Pudding
(2)

Soy-Silken Dark Chocolate Pudding

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 110 cal
  • 5%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 11.1 g
  • 4%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 418 mg
  • 17%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Edamame Asian-Style Pizza

>

next recipe:

Southwestern Pork Tenderloin with Soy Succotash