Creamy Curried Pumpkin & Carrot Soup
A classic winter warmer with a curry kick!
Cosy up with this nourishing, creamy pumpkin and carrot soup recipe. Serve with sour cream and fresh parsley if desired.
Ingredients
- 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
Method
- Heat oil in large saucepan, add vegetables, cook for 2 minutes, then stir in curry powder.
- Add water and MAGGI Chicken Stock Powder, bring to the boil.
- Simmer, covered, for 20 minutes.
- Take off heat and cool slightly.
- Puree with a blender until smooth.
- Return to the saucepan, add CARNATION Light & Creamy Evaporated Milk and reheat without boiling.
- If desired, serve garnished with chopped parsley and sour cream.
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Only used half a can of evaporated milk and served with sour cream and fresh coriander, and crusty bread. Delicious. Will definitely make again. Sherri
