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3.9 of 5 (28)
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 144.6
  • Total Fat: 2.8 g
  • Cholesterol: 2.9 mg
  • Sodium: 110.2 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 3.9 g
  • Protein: 11.2 g

View full nutritional breakdown of Pumpkin Tofu Soup calories by ingredient
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Pumpkin Tofu Soup

Submitted by: BARBYCHICAGO

Introduction

A smooth, low-cal, protein rich soup. It's also super quick to make. A smooth, low-cal, protein rich soup. It's also super quick to make.
Number of Servings: 5

Ingredients

    2 packets splenda
    1/2 tsp curry
    1/2 tsp garlic powder
    1/2 tsp nutmeg
    1/2 tsp black pepper
    dash of salt
    dash red pepper

    3 cups non-fat milk
    1 package soft tofu
    1 can pumpkin
    1 onion

Directions

1. Either use a blender or food processer to blend the pumpkin, tofu, and onions.

2. Add the ingriedients to the spices in a medium pot and let the soup simmer at low heat for an hour.

Number of Servings: 5

Recipe submitted by SparkPeople user BARBYCHICAGO.






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Member Ratings For This Recipe


  • Incredible!
    4 of 4 people found this review helpful
    I used a mild curry and left out the onion- the soup was delicious. It is healthy and a good way for my vegetarian daughter to get her protein while being able to eat with the rest of the family. - 10/28/09

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  • Very Good
    4 of 4 people found this review helpful
    I'm usually not too crazy about pumpkin soup but I saw this recipe as a good way to get both protein and calcium as I have trouble digesting milk, even Lactaid which supposedly is lactose free. Anyway, I made it as the directions dictate and it was enjoyable, especially on this chilly Cleveland day - 5/12/09

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  • Incredible!
    4 of 4 people found this review helpful
    Left out the onions, based on what I've read above. This was mighty tasty...and my husband was really pleased with it as well. Easy to prepare; great for someone like me that rarely cooks! - 5/1/09

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  • Very Good
    4 of 4 people found this review helpful
    I made this yesterday, I didn't think the onion was strong at all. I thought it was more curry tasting than anything else which is fine bc I like the Indian spin on it. Thanks for sharing! - 1/20/09

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  • Bad
    3 of 3 people found this review helpful
    Maybe I should have left out the onion :P I love pumpkin stuff usually but this was awful - 11/1/09

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  • Incredible!
    2 of 2 people found this review helpful
    This was very good-- left out the onions b/c of all the comments, but it was spicy and sweet. Perfect for a snowy MN day. - 2/26/09

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  • Incredible!
    2 of 2 people found this review helpful
    if you are looking for a comfort food...this is it! - 3/14/07

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  • 1 of 1 people found this review helpful
    Very good! I liked that it was so easy to make! - 11/18/10

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  • O.K.
    1 of 1 people found this review helpful
    I tried and it wasnīt what I expected but I know itīs healthy. I will try again but I wonīt put that much of the species and I will switch from onion to leek.
    Anyway, thanks a lot for sharing your recipe :-) - 4/12/10

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  • Incredible!
    1 of 1 people found this review helpful
    I have made this twice in 2 weeks and really enjoy the spicy soup and eat it with pita chips. High in protein with tofu and tastes so good on a chilly day in Minnesota. - 9/7/08

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  • Good
    1 of 1 people found this review helpful
    I really liked this, but my kids wouldn't eat it. I think the onion was too strong. I'll try some of the advise given in other comments to tone it down next time. - 1/22/08

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  • 1 of 1 people found this review helpful
    Yummy , I left out the curry and used Trader Joe's canned organic pumpkin which has GREAT pumpkin flavor - 1/8/08

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  • Very Good
    1 of 1 people found this review helpful
    Hearty. Good flavor, but the onions are a little strong. If using strong onions, saute them in a little olive oil first before adding them to the blender. - 11/29/07

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  • Very Good
    1 of 1 people found this review helpful
    If I liked curry this would have been great. I made it a second time without the curry and it was wonderful. - 5/12/07

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  • Very Good
    1 of 1 people found this review helpful
    I was surprised by the good flavor - gonna add this to my regular menu schedules! - 3/22/07

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  • Good
    1 of 1 people found this review helpful
    This is ok, it reminds me of a fall or winter food though - 3/15/07

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  • Incredible!
    1 of 1 people found this review helpful
    Wonderful recipe!! - 3/15/07

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  • I am wondering if I could use Coconut milk instead of the non-fat reg milk to make this a vegan soup? Would it still have the same taste? - 11/10/13

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  • Fabulous! - 11/13/11

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  • Made it with half an onion based on the other comments, and about twice as much garlic since I love the stuff. It turned out a little less smooth than I expected, though I'm sure this was due to Operator Error and not any fault in the recipe.

    Pretty tasty. Great for the cold autumn/winter ahead. - 10/26/11

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  • I, too, left out the curry. With a banded stomach, I'm always looking for high protein vegetarian foods that will pass through. This one is a keeper. - 1/13/11

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  • O.K.
    0 of 1 people found this review helpful
    I give it a two star ONLY because of the way the recipe is. I will definitely leave out the onions. Instead I will make it more like a pumpkin pie recipe. (I saved some out and fixed it that way and it was terrific.) I added ground ginger & cloves, leave other spices except for nutmeg out. - 4/9/08

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  • I couldn't eat it. - 3/13/08

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  • Great recipe - 1/23/08

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  • Maybe it's my palate, but I couldn't stand the stuff. My mom liked it, but wasn't begging for more. - 4/15/07

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  • This was actually good. - 3/20/07

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  • I love all of the grand pumpkin recipies I am finding! I will make this one tonight! - 3/13/07

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