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Creamy Pumpkin Curry Soup


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Creamy Pumpkin Curry Soup


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Creamy Pumpkin Curry Soup

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.


  • Prep Time : 5 min
  • Cook Time : 30 min
  • Ready Time : 35 min




  • 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)


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.


© 2010, Courtesy of United Soybean Board


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7 Responses to Creamy Pumpkin Curry Soup

  1. avatar says: kdsher02

    where is the tofu?

  2. avatar says: Tamar

    The tofu adds such a wonderful creaminess to this dish and I love the mix of curry and pumpkin.

  3. avatar says: lea

    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.

  4. avatar says: Rivka

    How many servings does this yield?

  5. avatar says: jraphi

    Forget the tofu; use the cream instead!

  6. I made this soup and it was so sour the family wouldn’t eat.

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