Ginger Curry Pumpkin Soup
Serving Size : 4
Ingredients for prepare Ginger Curry Pumpkin Soup
:
| Amount | Measure | Ingredient - Preparation Method |
| 16 | ounces | canned pumpkin |
| 2 1/2 | cups | homemade chicken stock |
| 1 | teaspoon | ginger - finely grated/minced |
| 1 | teaspoon | curry powder - or to taste |
recipe Ginger Curry Pumpkin Soup
1. In a medium saucepan combine pumpkin, stock, ginger, and
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curry powder. Bring to a boil. Reduce heat and simmer 3 minutes. Season
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to taste with salt and cayenne. 2. Ladle soup into serving bowls and
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garnish with pumpkin seeds, if desired. Timesaver Tip: Recipe can be prepared several
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days ahead and reheated in a saucepan over low heat or in the microwave
Ginger Curry Pumpkin Soup
oven. Microwave Version 1. Combine pumpkin, stock, ginger, curry powder, and cayenne in a deep
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2-quart casserole. Microwave, uncovered, on 100% power until soup boils, about 3
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to 5 minutes. 2. Microwave on 30% power 2 minutes. 3. Continue with step 2.
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