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Pumpkin Soup

On those cold winter nights, everyone wants to curl up on the couch with a bowl of pumpkin soup, don't they?

Preparation time:15 mins
Cooking time:25 mins


  • oil spray
  • 1 kg butternut pumpkin, roughly chopped
  • 3 cups water
  • 3 tsp MAGGI Chicken Stock Powder
  • 375 mL CARNATION
    Light & Creamy Evaporated Milk
  • 2 tbsp chopped fresh parsley


  1. Spray a large saucepan with oil and place over a medium heat. Add onion and cook for 3 minutes until soft.
  2. Add pumpkin, water and MAGGI Chicken Stock Powder and bring to the boil. Reduce heat and simmer, partially covered, for 20 minutes or until the pumpkin is very soft.
  3. Puree soup in a food processor or blender until smooth, or mash thoroughly with a potato masher.
  4. Return to saucepan and stir in CARNATION Light & Creamy Evaporated Milk and parsley. Heat gently without boiling then serve.

This recipe taken from recipes.com.au and used with permission from
Nestlé Australia Ltd