Creamy Pumpkin Curry Soup Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

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

Directions:

Heat soybean oil in medium saucepan over medium heat. Add onions and cook for 2 to 3 minutes until soft.
Place onions, tofu, pumpkin, apple, broth, curry powder, pepper and salt in blender. Puree for 1 minute until smooth.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	78.85 Kcal (330 kJ)
Calories from fat	22.33 Kcal
		% Daily Value*
Total Fat	2.48g	4%
Cholesterol	4.95mg	2%
Sodium	470.03mg	20%
Potassium	342.55mg	7%
Total Carbs	11.85g	4%
Sugars	5.15g	21%
Dietary Fiber	2.03g	8%
Protein	3.09g	6%
Vitamin C	2.5mg	4%
Iron	0.8mg	5%
Calcium	38.3mg	4%

Amount Per 100 g
Calories	70.59 Kcal (296 kJ)
Calories from fat	19.99 Kcal
		% Daily Value*
Total Fat	2.22g	4%
Cholesterol	4.43mg	2%
Sodium	420.76mg	20%
Potassium	306.65mg	7%
Total Carbs	10.61g	4%
Sugars	4.61g	21%
Dietary Fiber	1.81g	8%
Protein	2.77g	6%
Vitamin C	2.3mg	4%
Iron	0.7mg	5%
Calcium	34.3mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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