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, if desired. Timesaver Tip: Recipe can be prepared several days ahead and reheated in a saucepan over low heat or in the microwave oven. Microwave Version 1. Combine pumpkin, stock, ginger, curry powder, and cayenne in a deep 2-quart casserole. Microwave, uncovered, on 100% power until soup boils, about 3 to 5 minutes. 2. Microwave on 30% power 2 minutes. 3. Continue with step 2. Recipe By : the California Culinary Academy From: Stephanie Da Silva File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (278g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 20 (20%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 4.5mg||1 %|
|Sodium 496.2mg||17 %|
|Potassium 474.5mg||12 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 11.6g|
|Protein 5.5g||8 %|
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Calories per serving: 98
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