Low Fat Pumpkin Soup In Microwave Recipes

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RECIPE QUICK & EASY MICROWAVE PUMPKIN SOUP



Recipe Quick & Easy Microwave Pumpkin Soup image

A quick an easy Pumpkin Soup recipe that can be made in the microwave.

Provided by mattkat10

Number Of Ingredients 6

400-500g Pumpkin
2 cubes Chicken Stock
1/4 cup Water
Cream
Salt
Pepper

Steps:

  • Chop up the pumpkin and place in a microwave safe container with the stock cubes and water.Place the container in the microwave and cook on High for 15-20 minutes (depending on your microwave).Once cooked add salt and pepper to taste and mash with a potato masher or blend with a stick mixer until nice and smooth.Place in a bowl and stir through a little cream until your desired consistency is achieved. (I prefer to add the cream when serving individually for the pumpkin without the cream can be frozen.)

LOW FAT PUMPKIN SOUP IN MICROWAVE



Low Fat Pumpkin Soup in Microwave image

Make and share this Low Fat Pumpkin Soup in Microwave recipe from Food.com.

Provided by Ninna

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 kg pumpkin, peeled and chopped (I use Kent, any type will be fine)
1 onion, chopped finely
1 garlic clove, crushed (optional)
2 cups chicken stock
1 -1 1/2 teaspoon curry powder (I sometimes use 2 tsp)
1 cup evaporated skim milk

Steps:

  • Place pumpkin, onion and garlic in 2 ltr (2 quarts) casserole dish; cover and cook on high for 10 minutes.
  • Add chicken stock, curry powder and pepper; cook on high for 10 minutes, (I like to cook an extra few minutes, it is easier to blend with stick blender if a little softer); cool slightly.
  • Blend with stick blender; add evaporated milk, stir in and serve garnished with chives.

Nutrition Facts : Calories 171.3, Fat 1.9, SaturatedFat 0.6, Cholesterol 6.2, Sodium 248.8, Carbohydrate 30.8, Fiber 1.8, Sugar 13.8, Protein 10.7

LOW-FAT SPICY PUMPKIN SOUP



Low-Fat Spicy Pumpkin Soup image

A thai inspired recipe that I used when I wanted to do something with all these pumpkins I grew over the summer.

Provided by PhoodPhight

Categories     Thai

Time 1h10m

Yield 24 cups, 12 serving(s)

Number Of Ingredients 11

1 lb pumpkin, cubed
1 lb butternut squash, cubed
4 cups chicken stock
14 ounces light coconut milk
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
3 tablespoons chili paste
2 tablespoons lemongrass (or a squeeze of lemon if you can't find it)
1 onion, diced
5 garlic cloves, crushed

Steps:

  • Preheat oven to 350°F
  • Roast pumpkin and squash on a cookie sheet until soft and they have some color - around 30 minutes.
  • In a large pot, saute onions and garlic in a little chicken stock until translucent.
  • Add remaining chicken stock, pumpkin, squash, coconut milk, and spices.
  • Simmer for 20 minutes.
  • Blend (I use a hand blender) until smooth. Add more chicken stock if you wish a have a thinner soup.

Nutrition Facts : Calories 62.6, Fat 1.1, SaturatedFat 0.3, Cholesterol 2.4, Sodium 116.9, Carbohydrate 11.3, Fiber 1.1, Sugar 3, Protein 3

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