Microwave Pumpkin Soup Recipes

RECIPE QUICK & EASY MICROWAVE PUMPKIN SOUP

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

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.

PUMPKIN SOUP

Steps:

• Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
• Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
• Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
• Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
• To make the croutons: cut 4 slices wholemeal seeded bread into small squares.
• Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
• Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
• Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.