The “creaminess” of this slightly sweet, curried soup doesn’t come from dairy – so the recipe is suitable for vegan diets.

Ingredients

• Lowfat Soy Milk 1/2 teaspoon
• Water 1/4 teaspoon
• Onion, Minced 1 teaspoon
• Low-sodium vegetable broth 4 cups
• canned solid-pack pumpkin 16 cups
• Applesauce, unsweetened 1/2 teaspoon
• Curry Powder 2 teaspoons
• Tabasco pepper sauce 3 teaspoons

Directions

Place the water and onion in a medium saucepan.

Cook, stirring occasionally, for 5 minutes, until the onion is soft. Add the broth, pumpkin and applesauce.

Stir to combine. Add the seasonings.

Cook over low heat, stirring occasionally, for 10 minutes.

Stir in the milk just before serving.