Creamy Pumpkin Soup

Name: Creamy Pumpkin Soup
Prep time: 5 s
Cook time: 20 s
Total time: 28 s
Yield: 4
Ingredients: 1 tbsp oil; 2 medium (300g) onions roughly chopped; 2 tsp ground cumin; 2 cups (500mL) water; 1 tbsp MAGGI Chicken Stock Powder; 1 kg pumpkin peeled and roughly chopped; 1 can (375mL) CARNATION Light & Creamy Evaporated Milk; 1 pinch ground nutmeg; 1 tbsp chopped chives

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Easy

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28 Min

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

Olive oil

1 tbsp

Onion, finely chopped

300 g

Ground Cummin

2 tsps

Water

500 mg

( 1.75 cups )

MAGGI Vegetable Stock Powder

10 g

Pumpkin

1 Kg

CARNATION Light & Creamy Evaporated Milk (375ml)

1 Can

( 375 ml )

Nutmeg

2 g

Chives

5 g

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Nutritional Information

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

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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,

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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.

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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.

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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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Creamy Pumpkin Soup

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