Sorry, you need to enable JavaScript to visit this website.

Cream of Pumpkin Soup

1 2 3 4 5
Evaluate the recipe
Mark as cooked

Congratulation!
Your recipe was added to the cooked recipes.

Whatsapp Pinterest Print
Mark as cooked

Congratulation!
Your recipe was added to the cooked recipes.

Whatsapp Pinterest Print
  • 1 people already cooked this dish.
  • Total: 31min
    Cooking: 30min
  • Portions: 10
  • Difficulty: Easy

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!

Nutritional information 136kcal = 570kj /per portion

  • 136.26 Calories Energy
  • 4.22 Grams Protein
  • 18.30 Grams Carbohydrates
  • 6.19 Grams Sugars
  • 689.35 Milligrams Sodium
  • 5.88 Grams Fats
  • 3.59 Grams Saturated Fats
Mark as cooked

Congratulation!
Your recipe was added to the cooked recipes.

Inspiration and new ideas just for you

Enjoy

Click here to register

¿Quieres descargar recetarios?