Pumpkin Soup Pronto 

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Try this speedy microwave version of everyone's favourite pumpkin soup from Virginia Hill, author of 'Zap to the Max'.

Suggestions:

Cut pumpkin into uniform pieces so it cooks evenly.

Use a microwave-safe container or jug that is large enough to prevent boil overs. One with a lid will let you zap, refridgerate, reheat and serve all in the same dish.

Ingredients:

500 g Japanese pumpkin, cleaned and evenly cut into pieces

1 cup vegetable stock

1 small onion, diced

2 tsp Thai or Indian curry paste, or to taste

1/2 lime, juiced

Directions:

See microwave directions.

Microwave Directions:

Place pumpkin in a circular configuration around the outer edge of a microwave-safe plate, sprinkle with water, cover and Zap on high(100%) for 6 - 7 minutes. Mash roughly and keep warm.

Place onion, curry paste and stock in a microwave-safe jug, cover and Zap on high (100%) for 5 - 6 minutes. Uncover and stir in the pumpkin and lime juice.

Variations:

Serve swirled with low-fat yoghurt and crusty bread, if desired. Serving suggestions are not included in the nutritional information.

This soup is suitable for freezing.

Author:

Virginia Hill, Zap to the Max

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