Yield: 4 Servings
|16 ounces||Canned pumpkin|
|2½ cup||Homemade chicken stock|
|1 teaspoon||Ginger -- finely|
|1 teaspoon||Curry powder -- or to taste|
|\N \N||Salt and cayenne pepper --|
|\N \N||To taste|
|\N \N||Toasted pumpkin seeds -- for|
|\N \N||Toasted sliced almonds --|
|\N \N||For garnish|
1. In a medium saucepan combine pumpkin, stock, ginger, and curry powder.
Bring to a boil. Reduce heat and simmer 3 minutes. Season to taste with salt and cayenne.
2. Ladle soup into serving bowls and garnish with pumpkin seeds, if desired.
Timesaver Tip: Recipe can be prepared several days ahead and reheated in a saucepan over low heat or in the microwave oven.
1. Combine pumpkin, stock, ginger, curry powder, and cayenne in a deep 2-quart casserole. Microwave, uncovered, on 100% power until soup boils, about 3 to 5 minutes.
2. Microwave on 30% power 2 minutes.
3. Continue with step 2.
Recipe By : the California Culinary Academy From: Stephanie Da Silva