| 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
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”