Ginger-Curry Pumpkin Soup

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Ginger-Curry Pumpkin Soup

Ginger-Curry Pumpkin Soup
Servings 4


  • 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


  • 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.

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