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Australian Pumpkin Soup

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Washington Post
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soups dairy free vegan vegetarian thanksgiving lunch


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8 cups organic fat-free vegetable stock

6 cups butternut squash, cut into 1-inch cubes

1 medium white onion, thinly sliced

1 tablespoon finely minced ginger

2 medium cloves garlic, finely minced

1 tablespoon curry powder

1 tablespoon finely chopped thyme leaves

1 package (12.3 ounces) firm organic tofu, cut into 1-inch cubes

3 to 4 tablespoons light or yellow miso

Finely chopped chives or flat-leaf parsley, for garnish

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