This is a print preview of "Ginger Curry Pumpkin Soup" recipe.

Ginger Curry Pumpkin Soup Recipe
by Global Cookbook

Ginger Curry Pumpkin Soup
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  Servings: 4


  • 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. 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. 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. 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. Microwave on 30% power 2 min.
  8. Continue with step 2.