Microwave cooking
 Home > Cuisine > Microwave Cooking > Cream of Pumpkin Soup



This is a recipe designed for preparation in microwave oven.


Fresh pumpkin, either in the piece or a whole one
: 4 lb
Onions, coarsely chopped
: 2
: 3 - 4 tsp
Full-cream milk
: 2 1/2 cups
: 1 tbsp
Cold water
: 2 tbsp
Grated nutmeg
: 1/2 tsp

Cream of Pumpkin Soup


  • Cut the pumpkin into wedges like melon. Remove the seeds and wash and dry them.
  • Arrange on a plate into a single layer. Toast lightly, uncovered, on Full for 4 minutes.
  • Allow to cool, then crack open the husks and remove the inside seeds. Reserve. Peel the pumpkin and cut the flesh into fairly large cubes.
  • Put into a large bowl with the onions and toss well to mix. Cover closely with plastic wrap but do not slit. Cook on
  • Full for 30 minutes, turning the bowl four times.
  • Remove from the oven and allow to stand for 10 minutes. Work the pumpkin, onions and cooking liquid to a puree, in several batches, in a blender or food processor. Return to the bowl.
  • Stir in the salt and milk. Mix the cornstarch smoothly with the water and add to the puree with the nutmeg.
  • Reheat, uncovered, on Full for 7 minutes, whisking every minute. Ladle the soup into bowls or cups.