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Ingredients
US|METRIC
3 SERVINGS
- 4 Tbsp. olive oil
- 1 Vidalia onion (medium sweet, diced small)
- 2 medium carrots (peeled and sliced into thin rounds)
- 3 cloves garlic (finely minced or pressed)
- 15 oz. pumpkin puree
- 1 tsp. kosher salt (plus more to taste at the end)
- 1 tsp. freshly ground black pepper (or to taste)
- 1 tsp. ground ginger
- 3/4 tsp. cinnamon
- 4 cups water (or vegetable stock, or as necessary, I use water)
- 2 bay leaves
- 2 Tbsp. maple syrup (optional and to taste)
- 2 Tbsp. honey (optional and to taste)
- cream (or half-and-half, optional for drizzling)
- toasted pumpkin seeds (optional for garnishing)
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