Creamy Pumpkin Curry Soup Recipe

Creamy Pumpkin Curry Soup Recipe

  • 1 tablespoon soybean oil (often labeled “vegetable oil”)
  • 1 small onion, diced
  • 1 (16 ounce) package silken tofu
  • 1 (15 ounce) can pumpkin puree
  • 1 medium apple, peeled, cored, and sliced
  • 2 cups low-sodium vegetable or chicken broth
  • 1 teaspoon curry powder
  • 3/4 teaspoon ground black pepper
  • 3/4 teaspoon salt
  • 1/4 cup toasted pumpkin seeds (optional)
  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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