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Curried Pumpkin Soup

Nutrition per serving    (USDA % daily values)
CAL
344
FAT
76%
CHOL
20%
SOD
5%

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Ingredients for 4 servings

2 cups pumpkin , no added spice (I prefer the Japanese Kabocha squash) or canned pumpkin , no added spice

2 tablespoons olive oil

mild curry paste (I think Patak's is best.)

fresh ginger , There is no need to peel the ginger, Julienne and chop fine 1 ' x 1 ' piece

1/4-1/2 cup fresh cream

2 cups pumpkin stock (You may need more. Vegetable juice can be substituted for the pumpkin stock.)

1 large onion , sliced thin

salt

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