Creamy Pumpkin Curry Soup

Ingredients

• 1 medium apples cored peeled sliced
• 15 ounce pumpkin puree canned
• 1 tablespoon soybean oil often labeled "vegetable oil"
• 1 teaspoon curry powder 
• 0.8 teaspoon ground pepper black
• 2 cups chicken broth low-sodium
• 1 small onion diced
• 0.8 teaspoon salt 
• 16 ounce silken tofu 

Equipment

• bowl
• sauce pan
• ladle
• blender

Directions

1. Heat soybean oil in medium saucepan over medium heat.
2. Add onions and cook for 2 to 3 minutes until soft.
3. Place onions, tofu, pumpkin, apple, broth, curry powder, pepper and salt in blender. Puree for 1 minute until smooth.
4. Return mixture to saucepan.
5. Heat over medium heat, stirring occasionally, until soup begins to gently simmer. Do not boil. Ladle into bowls; top with pumpkin seeds, if desired.