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 teaspoons Ground black pepper
• 3⁄4 teaspoons 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.