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Description: "Ginger-Curry Pumpkin Soup"
Source: the California Culinary Academy
Serving Size: 4
Preparation Time: 0:10

16 ounces canned pumpkin
2 1/2 cups homemade chicken stock
1 teaspoon ginger -- finely grated/minced
1 teaspoon curry powder -- or to taste
1 Pinch Salt -- to taste
1 Pinch Cayenne Pepper -- to taste
1 Teaspoon Pumpkin Seeds, Roasted -- for garnish
Almonds, Toasted -- sliced, for garnish

1. 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.

2. Ladle soup into serving bowls, and garnish with pumpkin seeds and almonds.

NOTES: Be bold with the cayenne pepper -- it really zips up the soup.

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