Creamy Pumpkin Curry Soup

Creamy Pumpkin Curry Soup

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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."
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15 m servings 110 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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