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    You are in: Home / Recipes / Vegan Pumpkin Curry Soup Recipe
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    Vegan Pumpkin Curry Soup

    Average Rating:

    3 Total Reviews

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    • on April 13, 2008

      Yum, we are having few cold and raining days the last few days so this was perfect for lunch. I doubled the recipe because I had a large pumpkin otherwise I kept to the recipe. The curry went really well with the soup and the soy milk made it really creamy. Served it with some toasted Turkish bread. Thank you YogaLife

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    • on September 12, 2013

      This is a great recipe. I can't believe I've never made soup with canned pumpkin before. It's so easy and makes a yummy soup. I didn't have any soy milk so I used a 15 oz can of lite coconut milk. I think really any milk would work. I didn't have any vegetable broth so I used 2 c. of water and 2 T. Knorr vegetable recipe mix. I'm so glad I tried this recipe. Thanks for posting it.

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    • on November 03, 2010

      I've made this for the last 2 years and it's awesome. The first year, I had no soy milk, but did have almond milk, and it was wonderful, so that's what I continue to use!

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    Nutritional Facts for Vegan Pumpkin Curry Soup

    Serving Size: 1 (181 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 96.3
    Calories from Fat 36
    Total Fat 4.0 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 47.3 mg
    Total Carbohydrate 12.1 g
    Dietary Fiber 2.1 g
    Sugars 2.4 g
    Protein 4.8 g

    The following items or measurements are not included:

    vegetable broth


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