Ginger-Curry Pumpkin Soup
Serving Size : 4 Preparation Time :0:10
Amount Measure Ingredient -- Preparation Method
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16 ounces canned pumpkin
2 1/2 cups 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.
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NOTES : Be bold with the cayenne pepper -- it really zips up the soup.
