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Pumpkin Tofu Curry Soup

Posted Oct 07 2010 7:34pm

Pumpkin Tofu Curry Soup

Serves 4 (1 1/4C each)


1T Olive Oil
1/3 Diced Onion
2 Diced Garlic Cloves
1 1/2C Fresh (or Canned) Pumpkin
1C Low Sodium Vegetable Broth
3/4C Water
8 oz (or 2/3 of a block) of tofu (I used firm bc I'm allergic to silken, but I suggest that kind), diced
1/4C Trader Joe's Curry Sauce
Salt and Pepper to Taste


1. In a medium saucepan, sauté the onion and garlic in the olive oil until tender.
2. In a blender, mix together pumpkin, vegetable broth, water, tofu and curry sauce.
3. Blend until smooth.
4. Transfer to saucepan and cook through on low for about 15-20 minutes.
5. Flavor with salt and pepper to taste.  Serve hot.
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