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Ingredients
US|METRIC
4 SERVINGS
- 1 pumpkin (small, about 1 kilogram, rind and seeds removed, scraped, and chopped into small cubes, reserve the seeds for roasting*)
- 2 carrots (medium, about 150 grams, peeled and diced)
- 1 onion (large, peeled and diced)
- 2 cloves garlic (pressed)
- 2 Tbsp. olive oil
- 1 liter water
- 2 bay leaves
- 1 tsp. ground cumin
- 1 vegetable bouillon cube
- salt
- pepper
- pepper sauce (optional: red chili, such as sriracha, to taste)
- 3/4 cup soymilk
- 3/4 cup sunflower oil
- 1 Tbsp. lemon juice
- 1 tsp. agave syrup (add another half teaspoon if using unsweetened soymilk)
- 1 tsp. vanilla extract (optional, but I recommend using vanilla-flavored soymilk if you leave this out)
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