Ginger-Curry Pumpkin Soup

Course : Curry
Serves: 4
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16 ounces canned pumpkin
2 1/2 cups homemade chicken stock
1 teaspoon ginger -- finely grated/minced
1 teaspoon curry powder -- or to taste
1 teaspoon salt and cayenne pepper -- to taste
3 tablespoons toasted pumpkin seeds -- for garnish
3 tablespoons toasted sliced almonds -- for garnish

Preparation / 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.

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  (5 3/4 Stars!)
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