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Curry Pumpkin Soup

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“This is the ultimate comfort soup. I've had this recipe for 6 years (I got it from a magazine) and I love it. If you want to use real pumpkin instead of canned, here's the conversion: 1-3/4 cups of puree -- equal to 1 (15-oz.) can pumpkin”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, sauté onion and ginger in oil 2 minutes.
  2. Add curry, salt and pepper, stir to coat.
  3. Add broth, pumpkin, potatoes and cream and bring to a boil. Reduce heat to medium, partially cover and cook 8-10 minutes, until potatoes are tender.
  4. Remove from heat and stir in cilantro.
  5. Serve with roll or bread.

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