Microwave Pumpkin Soup Food

MICROWAVE PUMPKIN SOUP

Steps:

• Microwave on high all together for 12 minutes
• Cool
• Puree
• Add cream (delete as taste requires)
• Serve with crusty bread YUMMY

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.

QUICK PUMPKIN SOUP

Steps:

• Heat butter in a 4 quart saucepan. Saute onion for about 5 minutes or until tender. Add the pumpkin and bring to a simmer until you are ready to eat. (Note that if the soup is too thin, you can soak the bread in some more broth and when tender, add it to the soup) Season to taste with salt and pepper and a very fine touch of ground mace. Right before serving, remove the hot soup from the heat and add the cheese. (For company you can whisk in some heavy cream before serving or top the soup with sour cream). Garnish with snipped chives.

MICROWAVE PUMPKIN CUSTARD

Steps:

• In 1-quart microwave-safe bowl, combine pumpkin, evaporated skim milk, sugar, cinnamon, ginger, nutmeg, and salt.
• Microwave, 3 minutes uncovered, on medium (50 perent) In small bowl, beat egg and egg white until blended.
• Slowly stir egg mixture into pumpkin mixture.
• Divide pudding mixture among four 5-oz microwave safe custard cups.
• Microwave on medium (50 percent) 2 to 3 minutes or until puddings are barely firm.
• (Do not overcook; puddings will thicken and firm more upon cooling.).
• Set aside to cool at least 10 minutes.
• Serve warm or cover and refrigerate until cold.

LOW FAT PUMPKIN AND DOUBLE POTATO SOUP IN MICROWAVE

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.

MICROWAVE PUMPKIN BUTTER

Steps:

• Microwave sugars, water and spice for 3 minutes after mixing. Add pumpkin and mix again. Microwave again for 5 minutes. Let cool and refrigerate. Will keep for a couple of weeks.