Cream of Pumpkin Soup (Microwave)

Serves 6-8

Recipe designed for preparation in microwave oven.


4 lb fresh pumpkin, either in the piece or a whole one
2 onions, coarsely chopped
3 - 4 tsp salt
2 1/2 cups full-cream milk
1 tbsp cornstarch
2 tbsp cold water
1/2 tsp grated nutmeg
Croutons (optional)


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 and sprinkle with the toasted pumpkin seeds and/or croutons.

Keep pumpkin year round by freezing pieces wrapped tightly in plastic wrap or sealed in air-tight plastic containers. Minimize oxygen exposure by choosing the smallest container that will hold the pumpkin pieces. This will help prevent freezer burn and conserve space in your freezer.    » more
Recipe from “Classic 1000 Microwave Recipes” by Sonia Allison Published by W. Foulsham & Co. Ltd (    » more
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