Cream of Pumpkin Soup

Let's cook it
Difficulty Easy
Portions: 10
Total 31 min

Ingredients

  • 2 Tablespoons Butter
  • 2 Pounds Pumpkin (cubed)
  • 2 Tablespoons Thyme
  • 2 Tablespoons Escallion (minced)
  • 6 Cups Water
  • 2 Packets Maggi® Soup it up! Thick & Spicy ,60g
  • 1 Unit Scotch Bonnet Pepper
  • 1 Pack CARNATION® Full Cream Evaporated Milk (250ml)

Instructions

  • 1.  Melt butter in a boiling pot, add pumpkin, thyme, escallion, stir continuously for 5 minutes over medium heat.
  • 2.  Carefully add water and bring to a boil. Add the Thick n’ Spicy Soup Mix and scotch bonnet pepper. Boil for 20 minutes, stirring occasionally until the pumpkin is fully cooked. Remove from the heat and allow to cool slightly.
  • 3.  Remove the scotch bonnet and carefully blend the boiled pumpkin with the liquid before returning to the stove. Bring to a boil over medium heat before finishing with the Full Cream Evaporated Milk and simmer for 5 minutes.
  • 4.  Garnish and serve hot!

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