Mild Curried Pumpkin, Potato And Carrot Soup

  • cooking time
    30 m
  • calories per serve
    239 cal
  • serves
    4
1 tbsp
Oil
1 medium
Onion (150g) chopped
3 cups
Pumpkin (420g) chopped
2 medium
Carrots (240g) chopped
2 medium
Potatoes (400g) chopped
2 tsp
Curry powder
4 cups
Vegetable stock (1L)
1 tbsp
MAGGI Original Seasoning
375 ml
NESTLÉ CARNATION Light & Creamy Evaporated Milk
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
g
239
11.9
7
1.8
29.8
18.6
924
Average Quantity
per:
g

Method

  1. Heat a large saucepan over high heat; add oil, onion, pumpkin, carrots and potatoes; cook for 2 minutes; add curry powder, stir 1 minute or until fragrant.

  2. Add stock and MAGGI Original Seasoning, bring to the boil; simmer, covered for 20 minutes. Pour into a food processor or blender; blend until smooth.

  3. Return to saucepan, add NESTLÉ CARNATION Light & Creamy Evaporated Milk, reheat without boiling. If desired, serve garnished with chopped parsley or coriander. Swirl with MAGGI Sweet Chilli Sauce if desired.

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