Ginger Curry Pumpkin Soup
Yield: 6-8 servings
Ginger Curry Pumpkin Soup
Ingredients:
4 Tbsp. butter
1 can (16-oz) pumpkin
2½ c. chicken broth
2 tsp. ginger, finely grated
1 tsp. curry powder
Cayenne pepper, to taste
Salt, to taste
Toasted pumpkin seeds for garnish
Sour cream for garnish
Preparation:
In medium saucepan, combine pumpkin, chicken broth, ginger and curry powder. Bring to a boil. Reduce heat and simmer for 5 minutes. Season to taste with salt and cayenne pepper. Ladle soup into serving bowls. Garnish with a dollop of sour cream and toasted pumpkin seeds.
