Pumpkin Curry Soup



1 Tbsp olive oil
1 large onion (finely chopped)
1 tsp grated ginger
1 clove garlic (minced)
1 tsp curry powder
3 1/2 cups chicken broth
1 cup organic heavy cream
1 16oz can pumpkin

Garnish with:

Whipped Heavy Cream
Pumpkin Seeds


Saute onion in oil until translucent. About 5 minutes.

Add all of the other ingredients and stir to combine. Simmer for about 30 minutes.

Garnish with sour cream and seeds.

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