Nutrition Facts
Servings Per Recipe: 5
Serving Size: 1 serving
Amount Per Serving
Calories 144.6
Total Fat 2.8 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.1 g
Cholesterol 2.9 mg
Sodium 110.2 mg
Potassium 493.0 mg
Total Carbohydrate 19.8 g
Dietary Fiber 3.9 g
Sugars 3.2 g
Protein 11.2 g
Vitamin A 305.2 %
Vitamin B-12 9.3 %
Vitamin B-6 7.4 %
Vitamin C 12.5 %
Vitamin D 0.0 %
Vitamin E 5.7 %
Calcium 96.0 %
Copper 7.0 %
Folate 6.2 %
Iron 8.3 %
Magnesium 10.4 %
Manganese 9.5 %
Niacin 2.7 %
Pantothenic Acid 9.1 %
Phosphorus 19.3 %
Riboflavin 15.6 %
Selenium 5.2 %
Thiamin 6.0 %
Zinc 5.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Pumpkin Tofu Soup

View the full Pumpkin Tofu Soup Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Pumpkin Tofu Soup

50 calories of Milk, nonfat, (0.60 cup)

48 calories of House Tofu(soft), (2.80 oz)

33 calories of Pumpkin, canned, without salt, (0.40 cup)

11 calories of Onions, raw, (0.20 large)

0 calories of Splenda No Calorie Sweetener, (0.40 tsp)

Nutrition & Calorie Comments  

I used allspice, omitted the sugar and used soy milk. I decreased the pumpkin by half and subbed in butternut squash! Much better for my tastes!
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?
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.
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.
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
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.