Ginger-curry pumpkin soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Canned pumpkin |
| 2½ | cup | Homemade chicken stock |
| 1 | teaspoon | Ginger -- finely |
| Grated/minced | ||
| 1 | teaspoon | Curry powder -- or to taste |
| Salt and cayenne pepper -- | ||
| To taste | ||
| Toasted pumpkin seeds -- for | ||
| Garnish | ||
| Toasted sliced almonds -- | ||
| For garnish | ||
Directions
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.
Microwave Version
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
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