Ginger-Curry Pumpkin Soup

Submitted by admin on Mon, 08/17/2009 - 22:29
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Summary

Yield4
RecipesVegetable

Description

Ginger-Curry Pumpkin Soup

Ingredients

  • 16 oz canned pumpkin

  • 2 1/2 cup homemade chicken stock

  • 1 tsp ginger -- finely grated/minced

  • 1 tsp curry powder -- or to taste

  • salt and cayenne pepper -- to taste

  • toasted pumpkin seeds -- for garnish

  • toasted sliced almonds -- for garnish

Instructions

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. Recipe can be prepared several days ahead and reheated in a saucepan over low heat or in the microwave oven.

Microwave Version: 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. Then Microwave on 30% power 2 minutes.
Continue with step 2.