| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
California |
Microwave |
4 |
Servings |
INGREDIENTS
| 16 |
oz |
Canned pumpkin |
| 2 1/2 |
c |
Homemade chicken stock |
| 1 |
ts |
Ginger — finely |
|
|
Grated/minced |
| 1 |
ts |
Curry powder — or to taste |
|
|
Salt and cayenne pepper — |
|
|
To taste |
|
|
Toasted pumpkin seeds — for |
|
|
Garnish |
|
|
Toasted sliced almonds — |
|
|
For garnish |
INSTRUCTIONS
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.
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:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”