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Vegan Curried Pumpkin Soup
Ingredients
  • 1 teaspoon olive oil
  • 1 large yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 (15 ounce) cans cannellini beans, drained and rinsed*
  • 2 (15 ounce) cans pumpkin (or 3 ½ cups pumpkin puree)
  • 1 (15 ounce) can coconut milk (regular or light)
  • 4 cups low sodium vegetable broth
  • 1 Tablespoon curry powder
  • ½ Tablespoon garam masala
  • ½ Tablespoon sea salt
  • 1 teaspoon ground pepper
  • toppings: extra salt and pepper, roasted pumpkin seeds, coconut milk yogurt and fresh thyme
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