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Ginger-curry Pumpkin Soup

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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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