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30 Minute Pumpkin Curry Soup with Coconut Milk « Clean & Delicious
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon curry powder
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cinnamon
  • 2-15 ounce ounce cans of pumpkin puree
  • 2 cups low-sodium vegetable broth
  • 1 tablespoon maple syrup
  • ½ cup canned coconut milk, plus more for drizzling
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