Creamy Pumpkin Curry Soup

SERVES

8

DIFFICULTY

Easy

TIME

15 Minutes

For a cosy autumn or winter meal, try our Creamy Pumpkin Curry Soup. This recipe fills up to eight bowls, so it’s perfect if you’re batch cooking or having friends around. Serve with crusty bread or enjoy on its own.

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SERVINGS

8

1

tbsp

Vegetable Oil

1

Small Onion, Diced

1

Block of Silken Tofu

425

g

Roasted Pumpkin (or Butternut squash depending on the season!)

1

Medium

Medium Apple, Peeled Core and Sliced

500

g

Low Sodium Vegetable or Chicken Broth

1

tsp

Curry Powder

1

tsp

Ground Black Pepper

Pinch of Salt

30

g

Toasted Pumpkin Seeds

AMOUNT PER SERVINGS

Calories 70kcal

Fat 4g

Carbs 8g

Fiber 1

Sugar 0

Protein 3

Method

Preheat your oven to 200°C and chop your pumpkin into small chunks – de-seeded and peeled.

Roast your pumpkin for 30-45 minutes until tender.

Heat vegetable oil in a medium saucepan, over medium heat. Add onions and cook for 2 to 3 minutes until soft.

Add onions, tofu, pumpkin, apple, broth, curry powder, pepper and salt in a blender. Puree until smooth (usually about one minute).

Pour the mixture back into the saucepan. Heat over medium heat, stirring occasionally, until soup begins to gently simmer. Ladle generously into bowls; top with pumpkin seeds, if desired!