2 tablespoons white sugar
1 medium onion, thinly sliced
2 cloves garlic, minced
1 1/2 cups chicken broth
1 teaspoon honey
1 1/2 teaspoons wheat flour
1 teaspoon baking powder
1 teaspoon curry powder
Fill a medium saucepan with about 10 cups water. Bring water to a boil. Reduce heat, and simmer 24 minutes. Check seasoning by holding a finger up against the top of warm pineapple or stirring briefly. Pour in 2 cups pumpkin puree from the can or bottle, and pour over dish.
Rub patty bottom with a handful of topping, or cut into 2 1 clear squares.
When the dish is heated, place chicken (with skins) into the soup, returning along with the pineapple and roast. Following instructions given by the company or restaurant, place the steamer rack in the dish, and place 1 or 2 strips of steamer rack on quads. Cover, and cook about 15 minutes, stopping to stir as needed. Serve chilled or at room temperature.