Pumpkin Vegetarian Bean Soup

Let's cook it
Difficulty Easy
Portions: 12
Total 29 min

Ingredients

  • 3 Liters Water
  • 7 Cups Pumpkin
  • 1 large Onion (sliced)
  • 1 Tablespoon Garlic (minced)
  • 2 Packs MAGGI® Soup It Up! Vegetable Soup Mix
  • 1 Teaspoon MAGGI® Season-Up Ginger Powdered Seasoning
  • 2 Cubes MAGGI® Vegetable Flavoured Seasoning Cubes
  • 2 Tablespoons MAGGI® Pepper Sauce Hot N' Spicy
  • 2 Cups Yellow Yam (cubed)
  • 1 Cup Potatoes (cubed)
  • 1 Cup Carrots (sliced into wheels)
  • 1 Can Whole Kernel Corn (drained)
  • 1 Can Red Kidney Beans (drained)
  • 1 Can Broadbeans (drained)
  • 1/2 Cup Escallion/Chive (chopped)
  • 4 Tablespoons Thyme Leaves

Instructions

  • 1.  To a medium stock pot add water, pumpkin, onion and garlic and bring to a boil. Once pumpkin is tender, use a handheld blender to puree the contents of the pot. (Or blend in a traditional blender and return to the pot)
  • 2.  Add MAGGI® Vegetable Soup Mix, MAGGI® Ginger Powdered Seasoning, MAGGI® Vegetable Flavored Seasoning Cubes and MAGGI® Pepper Sauce Hot & Spicy.
  • 3.  Add yam, potato and carrot, corn and beans, and allow to cook for 5 minutes.
  • 4.  Add escallion/chive and thyme leaves, cover and allow to simmer for another 10 minutes.
  • 5.  Serve hot and enjoy!

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