Pumpkin Tofu Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Directions
2 packets splenda1/2 tsp curry1/2 tsp garlic powder1/2 tsp nutmeg1/2 tsp black pepperdash of saltdash red pepper3 cups non-fat milk1 package soft tofu1 can pumpkin1 onion
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.
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.
Nutritional Info 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
Member Reviews
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SISTER337
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