Creamy Pumpkin Curry Soup |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This nourishing soup is free of saturated fat and cholesterol-free. Pair it with a salad for a satisfying lunch or light supper. Ingredients:
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) |
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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