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. 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.