Deceptively creamy, yet cholesterol free, this soup combines the power of soy and pumpkin!

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 teaspoon Ground black pepper

3/4 teaspoon 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.

*Recipe and image courtesy of Soy Connection.*