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.



Average Qty Per Serve Qty Per 100g
Energy 1274.0kj 236.0kj
Weight 529.7g 100g
Protein TOTAL 14.4g 2.6g
Fat TOTAL 12.4g 2.3g
- Saturated Fats 5.6g 1.0g
Carbohydrates TOTAL 31.0g 5.7g
- Sugars 26.3g 4.8g
Sodium 145.0mg 26.8mg
Dietary Fibre 6.4g 1.1g
Calcium 332.8mg 61.6mg