Creamy Pumpkin Curry Soup

• 1 tablespoon Soybean oil
• 1 Small onion, diced
• 16 ounces silken tofu
• 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 seads (optional)

Preparation

1 Heat soybean oil in medium saucepan over medium heat. Add onions and cook for 2 to 3 minutes until soft.
2 Place onions, tofu, pumpkin, apple, broth, curry powder, pepper and salt in blender. Puree for 1 minute until smooth.
3 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.

Source:

© 2010, Courtesy of United Soybean Board