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pumpkin curry soup (vegan!)

5.0

(1)

www.thegardengrazer.com
Your Recipes

Prep Time: 25 minutes

Cook Time: 20 minutes

Total: 45 minutes

Servings: 4

Ingredients

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Instructions

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Step 1

Dice onion. Peel and cube butternut squash.

Step 2

In a stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Step 3

Meanwhile, mince garlic and grate ginger.

Step 4

When onion is translucent, add garlic, ginger, curry powder, cumin, and salt. Stir and cook 1 minute.

Step 5

Then add butternut squash, broth, coconut milk, and pumpkin puree. Stir well and bring to a light boil. Then reduce heat, cover, and lightly simmer for 20 minutes.

Step 6

Blend soup until smooth & creamy. I highly recommend an immersion blender. (Otherwise you'll need to carefully transfer the soup in batches to a blender. Please use extreme caution with this, as hot foods can erupt in the blender.)

Step 7

Salt & pepper to taste. Garnish with any desired toppings.

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