Ginger-Curry Pumpkin Soup
| Yield: | 4 Servings |
| Categories: | Microwave |
| 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 |
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