Creamy Pumpkin Curry Soup
1 tablespoon Soybean oil
1 Small onion, diced
16 ounces Silken tofu (1 package)
15 ounces Pumpkin puree (1 can)
1 Medium apple, peeled, cored and sliced
2 cups Low sodium vegetable or chicken broth
1 teaspoon Curry powder
3/4 teaspoon Ground black pepper
3/4 teaspoon Salt
1/4 cup Toasted pumpkin seeds (optional)
Heat soybean oil in medium saucepan over medium heat. Add onions and cook for 2 to 3 minutes until soft.
Place onions, tofu, pumpkin, apple, broth, curry powder, pepper and salt in blender. Puree for 1 minute until smooth.
Return mixture to saucepan. Heat over medium heat, stirring occasionally, until soup begins to gently simmer. Do not boil. Ladle into bowls; top with pumpkin seeds, if desired.
*Recipe and image courtesy of Soy Connection.*