Easy Pumpkin Soup Microwave Recipe
This simple pumpkin soup microwave recipe is really easy to make. It makes a nice snack served with some hot garlic bread and ideal for lunchtime. This pumpkin soup microwave recipe uses ginger and garlic for flavoring, a vegetable broth for a base and fresh pumpkin for the best flavor. Everything goes together beautifully here and all the flavors in the soup really resonate with one another.
If your microwave is less or more than a thousand watts you might need to adjust the cooking time. Different microwaves cook at different rates too so keep an eye on your soup while it cooks to make sure it doesn’t get too hot or the vegetables too soft. It is a good idea to let the soup rest for 5 minutes when it comes out of the microwave because it will be very hot and it keeps cooking for a minute or so when it comes out.
When microwaving food, remember never to use anything made of metal in there, so use a microwave-safe bowl made of plastic, glass or Pyrex. If you don’t have parsley for a garnish for your finished soup, you can use chives instead. The cheese is also optional but it does give a nice finish and it also looks nice when you serve it like that. Use cream instead if you prefer. Whether you are making a canned pumpkin soup recipe, a classic pumpkin soup or any one of many recipes for creamy pumpkin soups you can usually change the garnish if it calls for something you don’t happen to have. A garnish is mainly just for presentation anyway. The main flavors are all in the soup itself.
- ½ pumpkin, seeds and stringy part removed
- 1 teaspoon fresh grated ginger
- 1 clove crushed garlic
- 2 cups water
- 2 cups vegetable broth
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Grated cheese and fresh parsley, for garnish
- Wash the pumpkin and cut it into 4 pieces.
- Put it in a 6 pint capacity microwave safe dish with the ginger, garlic, water, broth, salt and pepper.
- Microwave for 12 minutes on medium high.
- If your microwave is less powerful than 1000 watts, you might need to give it more cooking time.
- Set the mixture aside to cool down, then remove the skin from the pumpkin and put everything in a blender to puree.
- You can add more water if the soup is too thick.
- Reheat it in the microwave and decorate the soup with grated cheese and parsley.
This tasty pumpkin soup is always worth making, and this microwave version offers the most amazing result but also saves you time, so using this cooking method is a win-win for the chef. A lot of people only use their microwaves for reheating food and drinks but you can actually make lots of different soup recipes, including pumpkin soup, in there too. Obviously things cook more quickly in a microwave than in the oven or on the stove so if you are in a rush you can make a speedy soup without having to leave it simmering for an hour or wait for the oven to warm up.
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