Ingredients:

  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
                        salt and cayenne pepper -- to taste
                        toasted pumpkin seeds -- for garnish
                        toasted sliced almonds -- for garnish

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.