Soups & Salads
KEY INGREDIENTS
INGREDIENTS
- ●1 MAGGI Vegetable Flavor Bouillon Cube
- ●2 cups hot water
- ●3 tablespoons vegetable oil
- ●1/2 cup chopped yellow onion
- ●3 cloves garlic, minced
- ●1 tablespoon freshly grated ginger
- ●2 tablespoons plus 1 teaspoon thai red curry paste
- ●1/2 teaspoon salt
- ●1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
- ●1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- ●1 1/2 cups unsweetened coconut milk
- ●1 lime, juiced
- ●Fresh cilantro (optional)
- ●Lime wedges (optional)
MAKE IT
Step 1
Combine bouillon cube with water in a medium bowl or liquid measuring cup and mix until combined. Set aside.
Step 2
Sauté onion, garlic and ginger with oil in a medium sauté pan over medium heat until onion is translucent. Add curry paste and salt. Cook 2-3 minutes. Stir in bouillon and pumpkin and bring mixture to a simmer over medium heat. Turn heat down to low and let simmer for 15 minutes.
Step 3
Stir in coconut milk, lime juice, and evaporated milk and turn off the heat. Let the mixture cool for 5 minutes. If desired, purée the mixture in a blender and return it to the pan to be warmed before serving. Use fresh cilantro and lime wedges as optional garnishes.
