| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
California |
Microwave |
4 |
Servings |
INGREDIENTS
| 16 |
oz |
Canned pumpkin |
| 2 1/2 |
c |
Homemade chicken stock |
| 1 |
t |
Ginger, finely |
|
|
Grated/minced |
| 1 |
t |
Curry powder, or to taste |
|
|
Salt and cayenne pepper |
|
|
To taste |
|
|
Toasted pumpkin seeds, for |
|
|
Garnish |
|
|
Toasted sliced almonds |
|
|
For garnish |
INSTRUCTIONS
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. 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 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.
Microwave on 30% power 2 minutes. 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
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