Curry Pumpkin Soup

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The Foodies' Kitchen
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1 onion, diced

2 tablespoons of olive oil

2 cloves of gar­lic, minced

1 teaspoon gin­ger, minced (or ½ teaspoon of powdered ginger)

1 teaspoon cumin

1½ teaspoon curry pow­der

1 tablespoon salt

1 ½ teaspoon of pepper

1 can pump­kin puree, 14 oz. (not pump­kin pie puree!)

2 cups vegetable or chicken stock

½ cup water, add more if too thick

1 can coconut milk, 14 oz. (mine was 15 oz.)

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