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Creamy Pumpkin Soup

Creamy Pumpkin Soup

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28 Min

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This hearty, creamy pumpkin soup is best served with a warm loaf of warm, crusty bread on a cold winter’s day.

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Ingredients

4 portions

This dish was made for 4

ingredient_quantity
recipe ingredient
Extra Virgin Olive Oil
Olive oil
1  tbsp
194848
Onion, finely chopped
300  g
206272
Ground Cummin
2  tsps
Water
Water
500  mg
  ( 1.75 cups )
198593
MAGGI Vegetable Stock Powder
10  g
198593
Pumpkin
1  Kg
198593
CARNATION Light & Creamy Evaporated Milk (375ml)
1  Can
  ( 375 ml )
198593
Nutmeg
2  g
196232
Chives
5  g

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Nutritional Information

Nutritional Information Thumbnail

per serving

Carbohydrates
38.09 g
Energy
231.15 kcal
Fats
5.37 g
Protein
10.41 g
per serving

Recipe steps

28 min

20 min

5 min

2 min

1 min

Creamy Pumpkin Soup

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Recipe steps

28 min

Step 1
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Heat oil in large pan, add onion, and cook 2 minutes. Add cumin, stir to combine. Add water, MAGGI Chicken Stock Powder and pumpkin, bring to boil, reduce heat,
Creamy Pumpkin Soup

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Recipe steps

28 min

Step 2
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Place pumpkin and liquid in blender or food processor, process until smooth, return to pan.
Creamy Pumpkin Soup

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Recipe steps

28 min

Step 3
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Add CARNATION Creamy Evaporated Milk (reserving about 50mL for garnish), add nutmeg and reheat, do not boil.
Creamy Pumpkin Soup

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Recipe steps

28 min

Step 4
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Serve hot pumpkin soup with a swirl of the reserved CARNATION Creamy Evaporated Milk and chives.

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