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Pumpkin Curry Soup

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Pumpkin Curry Soup

Few foods say Autumn as much as pumpkin, and it's so versatile, going from sweet desserts to savory soups and stews. I love a good savory pumpkin dish, and this Pumpkin Curry Soup hits the spot on cold fall nights. 

Phase 1 and Phase 3 | Serves 6
Prep time: 15 minutes | Total time: 35 minutes

INGREDIENTS

1 large onion, diced
2 tablespoons plus 2 cups vegetable broth
2 garlic cloves, chopped
1 tablespoon curry powder
1 teaspoon dried parsley or dried oregano
15-ounce can pumpkin
2 cups unsweetened rice milk (Coconut or Almond Milk Phase 3)
Sea salt
Black pepper

    DIRECTIONS

    1. In a medium saucepan over medium heat, sauté the onion in 2 tablespoons of broth until it’s translucent, about 4 minutes.

    2. Add the garlic, curry powder, and parsley or oregano and sauté for another 30 seconds.

    3. Mix in the remaining broth and the pumpkin.

    4. Bring the mixture to a boil, then reduce the heat to a simmer.

    5. Stir in the rice milk, cover, and simmer for 20 minutes.

    6. Season with salt and pepper to taste, and serve.

     

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