Guest guest Posted September 14, 2008 Report Share Posted September 14, 2008 Ginger-Curry Pumpkin Soup 16 ounces canned pumpkin 2 1/2 cups veg stock 1 teaspoon ginger, finely grated/minced 1 teaspoon curry powder or to taste salt and cayenne pepper to taste toasted pumpkin seeds for garnish toasted sliced almonds for garnish 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. Quote Link to comment Share on other sites More sharing options...
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