Pumpkin Tofu Soup
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
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
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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.
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.
Member Ratings For This Recipe
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BOOKGAL806
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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
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MITEJOE
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MAGIK0731
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ROSEJOELLE