| Carbohydrates | 29.1 g |
| Energy | 285.2 kcal |
| Fats | 18.9 g |
| Fiber | 2.7 g |
| Protein | 3.9 g |
| Saturated Fats | 9.3 g |
| Sodium | 730 mg |
-
Total
20 -
difficulty
Easy -
Cost
Cream of Pumpkin Soup
By Janille O'Brien
Utensils
-
Immersion Blender
-
Blender
Ingredients
Portions: 4
- 3 Tablespoons Margarine
- 1 Small Onion (finely diced)
- 1.5 Pounds Pumpkin (or squash, diced)
- 1 Tablespoon Garlic (minced)
- 2 Tablespoons Pimento/ Seasoning Peppers (diced)
- 1 Pack MAGGI® Coconut Milk Powder (50g)
- 1 Pack MAGGI® Soup It Up! Vegetable Soup Mix
- 4 1/2 Cups Hot Water
- 4 Stems Chive/Escallion (finely cut)
- 3 Cubes MAGGI® Vegetable Flavoured Seasoning Cubes
- 1 Tablespoon Brown Sugar (to taste)
Instructions
- 1.In a medium pot, heat margarine and sauté onions, squash and garlic until the onions are tender.
- 2.Add water and bring to a boil, reduce heat to a simmer.
- 3. Cook until the squash is tender. Add chives, Cubes and brown sugar to taste.
- 4.Remove the soup from the heat and using an immersion blender blend until smooth. (If using a standard blender do so with caution as this is very hot liquid)
- 5. Serve hot with garnish of choice.
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