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MAGGI Pumpkin Soup
21Min
Intermediate
Ingredients
6
portions
ingredient_quantity
recipe ingredient
25
g
MAGGI coconut milk powder
250
g
Pumpkin Chopped
50
g
Chopped Onions
40
g
Garlic Crushed
2
cups
Lemongrass
40
g
Potato
40
g
Carrots
10
mg
Curry Leaves
5
g
Cumin Seed
30
g
Flour
50
g
Butter
10
g
Coriander
100
mL
Water
2
oz
Beets, cooked, boiled. drained, with salt
.
Nutrition Value
Energy
162.4 kcal
Protein
2.82 g
Potassium
459.23 mg
Carbohydrates
17.89 g
Fiber
1.55 g
Sodium
70.8 mg
Fats
9.94 g
Information per serving
Instructions
21 Minutes
-
1st Step
3 MinIn a medium saucepan, heat butter over medium heat. Add onion, garlic, pumpkin, carrots, potato, curry leaves, cumin seed, lemongrass and cook, stirring, for about 2-3 minutes. -
2nd Step
2 MinAdd flour, coriander leaves and cook for another minute, stirring, stock or water. Add 1 sachet MAGGI Coconut Milk powder, mix well and bring to the boil, then reduce to a simmer. -
3rd Step
10 MinRemove from heat and carefully blend using an immersion blender. -
4th Step
4 MinIf needed, heat again over low heat to warm through. -
5th Step
2 MinAdd salt to taste and garnish with thick coconut cream.
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