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Creamy Pumpkin Soup
Soup

Creamy Pumpkin Soup

0
28Min
Easy
This hearty, creamy pumpkin soup is best served with a warm loaf of warm, crusty bread on a cold winter’s day.

Ingredients

-
4 portions
+

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1  tbsp
Olive oil
300  g
  ( 2  )
Onions, chopped
2  tsps
Ground Cumin
500  mg
  ( 1.75 cups )
Water
10  g
Maggi Chicken Stock Powder
1  Kg
Pumpkin
1  Can
  ( 375 ml )
CARNATION Light & Creamy Evaporated Milk (375ml)
2  g
Nutmeg
5  g
Chives
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Nutrition Value

Energy
231.15 kcal
Protein
10.41 g
Carbohydrates
38.09 g
Sugars
23.62 g
Fats
5.37 g
Information per serving
Lets Cook

Instruction

28 Minutes
Step 1
20 Min
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.
Step 2
5 Min
Place pumpkin and liquid in blender or food processor, process until smooth, return to pan.
Step 3
2 Min
Add CARNATION Creamy Evaporated Milk (reserving about 50mL for garnish), add nutmeg and reheat, do not boil.
Step 4
1 Min
Serve hot pumpkin soup with a swirl of the reserved CARNATION Creamy Evaporated Milk and chives.
Creamy Pumpkin Soup

Step 1 of 4

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.

Creamy Pumpkin Soup

Step 2 of 4

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

Creamy Pumpkin Soup

Step 3 of 4

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

Creamy Pumpkin Soup

Step 4 of 4

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

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