Low Fat Pumpkin And Double Potato Soup In Microwave Recipes

PUMPKIN POTATO SOUP

Steps:

• Heat 4 tablespoons butter over medium-low heat in a pot and cook onion until soft and translucent, about 5 minutes. Add pumpkin and potatoes and stir to coat with butter. Add broth and milk. Bring to a boil, reduce heat, and simmer, covered, until potatoes soften, 10 to 15 minutes.
• Strain soup through a fine-mesh sieve. Season with salt, nutmeg, and sugar. Stir in lemon juice. Return to the pot and bring to a boil. Add cream and heat through but do not boil.
• Meanwhile, heat remaining butter in a skillet and toast bread cubes in the hot butter until browned, 3 to 5 minutes. Serve croutons with the soup.

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.)

MICROWAVE POTATO SOUP

Steps:

• Microwave potatoes, onion and water on high 8 to 10 minutes until potatoes are tender.
• Cover and let rest 5 minutes. Mash potatoes with a fork into large pieces. This does help thicken the soup.
• Add remaining ingredients except cheese and cook on high 5 to 8 minutes to serving temperature.
• Garnish with cheese and bacon or chives.

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.

CREAMY POTATO SOUP (LOW-FAT/HEART-HEALTHY)

Steps:

• Pour 4 cups vegetable broth into large pot; add potatoes; bring to a boil and simmer until fork-tender; drain and slightly mash potatoes; reserve broth.
• Pour remaining 1 cup vegetable broth into medium pot; add cauliflower and onions; bring to a boil and simmer until very soft.
• Scoop cauliflower mixture into blender and process until smooth. Add reserved broth from cooked potatoes if necessary.
• Blend 1/2 cup milk with brown rice flour in a bowl with a fork; set aside. Pour pureed cauliflower and remaining 1 cup milk into medium pot. Heat until warmed through, then slowly whisk in milk/rice flour mixture.
• Continue whisking while heating until soup base thickens. Add reserved potatoes (and remaining broth if needed); heat until thickened and bubbly.
• Serve soup into bowls garnished with 1 Tbs. shredded cheese and 1/2 slice prepared turkey bacon.

LOW-FAT POTATO SOUP

Steps:

• In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 15-18 minutes. , Combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.

SKINNY PUMPKIN SOUP

Steps:

• Melt butter in a large pan over medium heat.
• Add onion and garlic, cook about 5 minutes stirring occasionally.
• Next add your red pepper and cook about minute. Then add broth and bring to a boil.
• Stir in potatoes and corn and reduce heat. Simmer for about 30 minutes.
• After it has simmered, mix in the milk and pumpkin and cook until heated through.

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.