Low Fat Pumpkin Soup In Microwave - cooking recipe

Ingredients

1 kg pumpkin, peeled and chopped (I use Kent, any type will be fine)
1 onion, chopped finely
1 garlic clove, crushed (optional)
2 cups chicken stock
1 - 1 1/2 teaspoon curry powder (I sometimes use 2 tsp)
1 cup evaporated skim milk

Preparation

Place pumpkin, onion and garlic in 2 ltr (2 quarts) casserole dish; cover and cook on high for 10 minutes.
Add chicken stock, curry powder and pepper; cook on high for 10 minutes, (I like to cook an extra few minutes, it is easier to blend with stick blender if a little softer); cool slightly.
Blend with stick blender; add evaporated milk, stir in and serve garnished with chives.