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Low Fat Pumpkin Soup in Microwave

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“From my Panasonic Genius Cookbook, 1200w. We love the curry flavour in this soup.”
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

Directions

  1. Place pumpkin, onion and garlic in 2 ltr (2 quarts) casserole dish; cover and cook on high for 10 minutes.
  2. 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.
  3. Blend with stick blender; add evaporated milk, stir in and serve garnished with chives.

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