Side Pannel
Ginger-Curry Pumpkin Soup
Ginger-Curry Pumpkin Soup
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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.
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