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 seads (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: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
