Ginger-curry pumpkin soup

Yield: 4 Servings

Measure 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

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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