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Creamy Pumpkin Curry Soup Recipe

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Ingredients:

1 tablespoon	Soybean oil
1	Small onion, diced
16 ounces	Sliken 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)

Description:

Deceptively creamy, yet cholesterol free, this soup combines the power of soy and pumpkin!

Prep time:5 minutes

Cook time:10 minutes

Instructions for Creamy Pumpkin Curry Soup:

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.

Nutrition Per Serving:

1 cup serving - Calories 90, 5g Protein, 11g Carbohydrate, 3g Fiber, 3.5g Fat, 0g Sat. Fat, 0g Trans Fat, 0mg Cholesterol, 360 mg Sodium