Microwave Creamy Pumpkin Soup

• 1 cup water
• 1 cup canned pumpkin
• 3 Tbsp. thinly sliced green onion (scallion)
• 1 stalk celery, thinly sliced
• 2 Tbsp. apple juice
• 1 envelope instant chicken bouillon
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 2/3 cup skim milk
• 1/4 cup light sour cream

Directions

Microwave 1 cup water 1 minute. Place onions, celery and apple juice in 2 quart casserole. Cover and microwave 2 to 3 minutes or until celery is soft. Add all other ingredients except milk and light sour cream and mix well.. Cover and microwave on high power 5 to 6 minutes or until just beginning to boil, stirring mixture after 3 minutes. Stir in skim milk and microwave, uncovered, on high 1 minute. Stir and pour into four bowls, garnishing top of each bowl of soup with a dollop of light sour cream and a dusting of nutmeg, if desired.

By Robin from Washington, Ia