Enjoy this creamy flavorful vegan pumpkin curry soup made with silken tofu instead of cream. Filling and delicious it could be a meal unto itself.
Creamy Pumpkin Curry Soup
Servings
8 Servings
Ingredients
- 1 tablespoon Soybean oil
- 1 Small onion diced
- 16 ounces silken tofu
- 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 teaspoon Ground black pepper
- 3/4 teaspoon salt
- 1/4 cup Toasted pumpkin seads optional
Instructions
- 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.
- Source:
- © 2010, Courtesy of United Soybean Board
So sorry, I can’t figure out where the sour came from.
I made this soup and it was so sour the family wouldn’t eat.
Forget the tofu; use the cream instead!
How many servings does this yield?
The balance of flavors is wonderful in this dish, with the curry, apples and pumpkin. I was not sure about the tofu, but it worked great.
The tofu adds such a wonderful creaminess to this dish and I love the mix of curry and pumpkin.
where is the tofu?