THE LAST APPRENTICE
SOUP
Curry adds a nice twist to this traditional recipe. I made one season in the San Juan Islands on board the M/V Explorer and served it in individual small pumpkins, it was terminally cute! A real hit on a stormy day.
| Chicken Stock |
1 quart |
| Canned Pumpkin meat |
1-29 oz can |
| Fresh Ginger |
grated, 2 tablespoon |
| Curry Powder |
1 tablespoon or to taste |
| Fresh Garlic |
minced, 1 tablespoon |
| Pumpkin seeds |
toasted, 1/2 cup |
Combine all ingredients except pumpkin seeds, bring to a boil and simmer for twenty minutes. Garnish with seeds before serving.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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