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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


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

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