Microwave Pumpkin Soup Recipe

This microwave pumpkin soup is a quick and easy recipe that is perfect for a cozy fall meal. Made with pureed pumpkin, vegetable broth, and a blend of spices, this soup is creamy, flavorful, and comforting. The microwave method allows for a speedy preparation, making it a great option for busy weeknights. Serve it with a sprinkle of toasted pumpkin seeds and a drizzle of cream for a delicious and satisfying meal.

4.8
21 Rating -
Rate
Non Vegdiet
30minstotal
30m.total
Microwave Pumpkin Soup
plan
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ingredients serve

Ingredients for Microwave Pumpkin Soup Recipe

  • 1/2 cup Pureed Pumpkin
  • 1/2 cup Vegetable Broth
  • 1/4 Small Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 teaspoon Ground Cumin
  • 0.13 teaspoon Ground Cinnamon
  • 0.06 teaspoon Ground Nutmeg
  • As required Salt And Pepper To Taste
  • as per your need Toasted Pumpkin Seeds, For Garnish
  • as needed Cream, For Drizzling

Directions: Microwave Pumpkin Soup Recipe

Cooking Directions

  • STEP 1.In a microwave-safe bowl, combine the pureed pumpkin, vegetable broth, onion, garlic, and spices.
  • STEP 2.Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  • STEP 3.Microwave on high for 5 minutes, then stir the soup and microwave for an additional 3-5 minutes until heated through.
  • STEP 4.Carefully remove the bowl from the microwave and let it cool slightly.
  • STEP 5.Using an immersion blender or regular blender, blend the soup until smooth and creamy.
  • STEP 6.Taste and adjust the seasoning if needed.
  • STEP 7.Serve the soup hot, garnished with toasted pumpkin seeds and a drizzle of cream.
  • STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • If you don't have pureed pumpkin, you can use canned pumpkin puree.
  • For added flavor, you can sauté the onion and garlic in a little olive oil before adding them to the soup.
  • To make the soup spicier, add a pinch of cayenne pepper or red pepper flakes.
  • If the soup is too thick, you can thin it out with a little more vegetable broth or water.

Storage and Serving

  • Serve the soup hot as a main course or as an appetizer.
  • Garnish with toasted pumpkin seeds and a drizzle of cream for added flavor and presentation.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup in the microwave or on the stovetop before serving.
Nutrition
value
179
calories per serving
2 g Fat7 g Protein31 g Carbs14 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    7g
  • Carbs
    31g
  • Fiber
    14g

MacroNutrients

  • Carbs
    31g
  • Protein
    7g
  • Fiber
    14g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    297mg
  • Iron
    3mg
  • Vitamin A
    375mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    132mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    38mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    73mg
  • Manganese
    < 1mg
  • Phosphorus
    99mg
  • Selenium
    3mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp