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Pumpkin Curry Soup

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Pumpkin Curry Soup

Serves 6 | Prep time: 15 minutes | Total time: 35 minutes

Phase 1 and Phase 3


  • 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


  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.