Creamy Pumpkin Soup


  • 2 tsp
    olive oil or cooking spray
  • 2 (300g)
    onions, chopped
  • 2 tsp
    ground cumin
  • 1 3/4 cups (420mL)
  • 1 tbsp
  • 1 kg
    pumpkin, peeled and chopped
  • 1 can (375mL)
    CARNATION Creamy Evaporated Milk
  • 1 pinch
  • 1 tbsp
    chives, chopped

How to Cook

Prep Time: 10 minutes | Cooking Time: 20 minutes
  1. 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, cover, simmer 15 minutes, until pumpkin is tender.

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

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

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