• Ginger Curry Pumpkin Soup

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    • 16 ounce Canned pumpkin
    • 2 1/2 c. Homemade chicken stock
    • 1 tsp Ginger -- finely Grated/chopped
    • 1 tsp Curry pwdr -- or possibly to taste Salt and cayenne pepper -- To taste Toasted pumpkin seeds -- for Garnish Toasted sliced almonds -- For garnish


    1. 1. In a medium saucepan combine pumpkin, stock, ginger, and curry pwdr.
    2. Bring to a boil. Reduce heat and simmer 3 min. Season to taste with salt and cayenne.
    3. 2. Ladle soup into serving bowls and garnish with pumpkin seeds, if you like.
    4. Timesaver Tip: Recipe can be prepared several days ahead and reheated in a saucepan over low heat or possibly in the microwave oven.
    5. Microwave Version
    6. 1. Combine pumpkin, stock, ginger, curry pwdr, and cayenne in a deep 2-qt casserole. Microwave, uncovered, on 100% power till soup boils, about 3 to 5 min.
    7. 2. Microwave on 30% power 2 min.
    8. 3. Continue with step 2.

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