Recipe - Ginger-Curry Pumpkin Soup

16 ounce Canned pumpkin
2 One half cup 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 cut or sliced up 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.

Microwave Version

1. Combine pumpkin, stock, ginger, curry powder, and cayenne in a deep
2quart 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