Low Fat Pumpkin Soup In Microwave Food
MICROWAVE PUMPKIN SOUP
Quick, Easy and nutritious
Provided by Caroline Ross
Time 17m
Yield 4
Number Of Ingredients 6
Steps:
- Microwave on high all together for 12 minutes
- Cool
- Puree
- Add cream (delete as taste requires)
- Serve with crusty bread YUMMY
LOW FAT PUMPKIN SOUP IN MICROWAVE
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
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
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
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
LOW FAT PUMPKIN AND DOUBLE POTATO SOUP IN MICROWAVE
Make and share this Low Fat Pumpkin and Double Potato Soup in Microwave recipe from Food.com.
Provided by Ninna
Categories Yam/Sweet Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes, onion & garlic in a little chicken stock for 10 mins on full power in microwave.
- Add pumpkin & kumara and cook another 10 mins on full power.
- Add stock and curry powder and cook further 10 mins on full power.
- Puree soup using a stick blender or food processor, add milk and reheat.
Nutrition Facts : Calories 234.7, Fat 1.6, SaturatedFat 0.5, Cholesterol 4.7, Sodium 213.8, Carbohydrate 47.1, Fiber 4.6, Sugar 11.3, Protein 10.4
ROASTED THAI PUMPKIN SOUP (LOW FAT)
I found this delicious low fat soup on a weight watcher's forum years ago, it has become a favourite. We can now buy skim evaporated coconut milk, in Australia, so the coconut essence isn't necessary if you are able to find this. I don't usually add the star anise because I am not fond of the flavour of aniseed although it was in the original recipe.
Provided by Ninna
Categories Lunch/Snacks
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Bake whole butternut pumpkin, without seeds but with skin on and cut into portions, in 180 deg C (350 deg F) oven until soft, about 20 minutes.
- Peel and seed the half Kent pumpkin and cut into small portions.
- Sauté onions, garlic and chilli in a little olive oil (or chicken stock, if you want less fat) in a large pan.
- Add chicken stock, the kent pumpkin, the spices, herbs and pepper & salt and simmer until soft - remove star anise.
- Scrape off roasted pumpkin from skin and add to other ingredients then blend all until smooth.
- Mix in skim evaporated milk and essence, more stock may be needed if soup is too thick, re-heat.
Nutrition Facts : Calories 141.1, Fat 2.4, SaturatedFat 0.7, Cholesterol 8, Sodium 330.5, Carbohydrate 19.9, Fiber 1.2, Sugar 12.2, Protein 9.9
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