Free Recipe Ginger-Curry Pumpkin Soup

Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4

Ingredients for Ginger-Curry Pumpkin Soup Recipe

16 oz Canned pumpkin
2-1/2 c Homemade chicken stock
1 ts Ginger — finely
Grated/minced
1 ts Curry powder — or to taste
Salt and cayenne pepper –
To taste
Toasted pumpkin seeds — for
Garnish
Toasted sliced almonds –
For garnish

Ginger-Curry Pumpkin Soup Preparation

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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