Creamy Pumpkin Soup
Easy
•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
ingredient_quantity
recipe ingredient
Olive oil
1
tbsp
Onion, finely chopped
300
g
Ground Cumin
2
tsps
Tap Water
500
mg
Maggi Chicken Stock Powder
10
g
Pumpkin
1
Kg
CARNATION Light & Creamy Evaporated Milk (375ml)
1
Can
( 375 ml )
Nutmeg
2
g
Chives
5
g
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
38.09 g
Energy
231.15 kcal
Fats
5.37 g
Protein
10.41 g
Nutrition Table Footer
20 min
5 min
2 min
1 min
Recipe steps
28 min
Step 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,
Recipe steps
28 min
Step 2
Place pumpkin and liquid in blender or food processor, process until smooth, return to pan.
Recipe steps
28 min
Step 3
Add CARNATION Creamy Evaporated Milk (reserving about 50mL for garnish), add nutmeg and reheat, do not boil.
Recipe steps
28 min
Step 4
Serve hot pumpkin soup with a swirl of the reserved CARNATION Creamy Evaporated Milk and chives.