• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Ginger-Curry Pumpkin Soup

  • Recipe Submitted by on

Category: Microwave

 Ingredients List

  • 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


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

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.

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