Ginger Curry Pumpkin Soup Recipe

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0 votes | 1490 views
Servings: 4

Ingredients

Cost per serving $0.61 view details
  • 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

Directions

  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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Nutrition Facts

Amount Per Serving %DV
Serving Size 230g
Recipe makes 4 servings
Calories 77  
Calories from Fat 17 22%
Total Fat 1.95g 2%
Saturated Fat 0.53g 2%
Trans Fat 0.0g  
Cholesterol 5mg 2%
Sodium 216mg 9%
Potassium 437mg 12%
Total Carbs 10.83g 3%
Dietary Fiber 0.6g 2%
Sugars 3.47g 2%
Protein 4.65g 7%
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