Low Fat Pumpkin Soup in Microwave

Recipe by Ninna
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
    teaspoon curry powder (I sometimes use 2 tsp)
  • 1
    cup evaporated skim milk
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DIRECTIONS

  • 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.
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