Name: Curry Pumpkin Soup with Shrimp & Tofu
Ingredients: 0 olive oil (or desired fat to coat the pan); 2 tablespoons curry powder; 0.5 teaspoon cinnamon; 1.5 teaspoons cumin; 0.5 teaspoon ground ginger (or 1" piece of fresh ginger, grated); 0.25 teaspoon salt; 0.25 teaspoon cayenne pepper; 1 onion (chopped); 2 cloves garlic (minced); 2 tablespoons white balsamic vinegar; 0.25 cabbage (thinly sliced and chopped); 2 celery stalks (minced); 1 large apple (peeled and diced); 4 cups vegetable broth; 2 tablespoons dulse flakes (sea vegetable); 1 15 oz can pumpkin (or equal amount of any cooked winter squash); 0.5 pound firm tofu (diced); 1 pound shrimp (peeled and deveined); 1 lemon (juiced); 1 10 oz pkg spinach (chopped); 1 parsley (chopped); 1 cilantro (chopped)

Curry Pumpkin Soup with Shrimp & Tofu

Adapted from Weightwatchers' Shrimp and Squash Vindaloo

Print Recipe

Course Soups, Chilis & Stews

Servings 6 servings

Ingredients

olive oil or desired fat to coat the pan
2 tablespoons curry powder
0.5 teaspoon cinnamon
1.5 teaspoons cumin
0.5 teaspoon ground ginger or 1" piece of fresh ginger, grated
0.25 teaspoon salt
0.25 teaspoon cayenne pepper
1 onion chopped
2 cloves garlic minced
2 tablespoons white balsamic vinegar
0.25 cabbage thinly sliced and chopped
2 celery stalks minced
1 large apple peeled and diced
4 cups vegetable broth
2 tablespoons dulse flakes sea vegetable
1 15 oz can pumpkin or equal amount of any cooked winter squash
0.5 pound firm tofu diced
1 pound shrimp peeled and deveined
1 lemon juiced
1 10 oz pkg spinach chopped
1 parsley chopped
1 cilantro chopped

Instructions

Heat oil in a large soup pot and add spices, salt, pepper, onion and garlic, cooking until onions are soft, about 3 - 5 mins.Add vinegar, cabbage, celery and apple and cook till soft, about 5 mins. Add broth, dulse and pumpkin/squash and simmer for 10 mins. Puree soup to desired consistency. You can use an immersion blender, food processor, or traditional blender for this step.Add tofu, shrimp and lemon juice and simmer for another 3 - 5 mins until shrimp are pink. Add spinach, parsley and cilantro and simmer until greens are wilted. Serve and enjoy! (Recipe♦350)

Notes

IMPORTANT! Always use great caution when puréeing hot liquids. If you have time, allow the soup to cool before blending. Never fill the container more than half full. Cover the lid with a folded kitchen towel and hold it in place before you turn on the blender. The initial surge of the blender's contents can cause the lid to pop open, possibly scalding you if it's still hot, and certainly making a mess of your kitchen.

Curry Pumpkin Soup with Shrimp & Tofu

Curry Pumpkin Soup with Shrimp & Tofu

Ingredients

Instructions

Notes

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