Creamy Curried Pumpkin & Carrot Soup

A winter favourite that is satisfying and delicious...

  • Serves 4
  • 10 mins to prepare
  • 30 mins to cook
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2 tsp olive oil or cooking spray
1 onion, peeled and chopped
3 cups pumpkin, peeled and chopped
2 carrots, peeled and chopped
2 potatoes, peeled and chopped
2 tsp curry powder
4 cups water
2 tsp MAGGI Chicken Stock Powder
1 can CARNATION Light & Creamy Evaporated Milk, 375ml

Cooking Instructions

Heat oil in large saucepan, add vegetables, cook for 2 minutes, then stire in curry powder. Add water and MAGGI Chicken Stock Powder, bring to the boil. Simmer, covered, for 20 minutes. Puree until smooth. Rturn to saucepan, add CARNATION Light & Creamy Evaporated Milk, reheat without boiling. If desired, serve garnished with chopped coriander and sour cream.

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