Creamy Pumpkin Curry Soup


  • 1 tablespoon Soybean oil
  • 1 Small onion, diced
  • 16 ounces Silken tofu (1 package)
  • 15 ounces Pumpkin puree (1 can)
  • 1 Medium apple, peeled, cored and sliced
  • 2 cups Low sodium vegetable or chicken broth
  • 1 teaspoon Curry powder
  • 3⁄4 teaspoons Ground black pepper
  • 3⁄4 teaspoons Salt
  • 1⁄4 cup Toasted pumpkin seeds (optional)


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.