Photo: Cala
Creamy Pumpkin Curry Soup
10 ingredients
5 min + 10 min
8 servings
openrecipes
"This nourishing soup is free of saturated fat and cholesterol-free. Pair it with a salad for a satisfying lunch or light supper."
Estimated Nutrition (whole recipe, rough)
634
Calories
41g
Protein
36g
Fat
40g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soybean Oil | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes