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. |
