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Creamy Pumpkin Curry Soup

Creamy Pumpkin Curry Soup

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
United Soybean Board

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
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