Name: Creamy Thai Pumpkin Soup
Prep time: 5 s
Cook time: 30 s
Total time: 40 s
Yield: 6
Ingredients: 1 MAGGI Vegetable Flavor Bouillon Cube; 2 cups hot water; 3 tablespoons vegetable oil; 1/2 cup chopped yellow onion; 3 cloves garlicminced; 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 limejuiced; Fresh cilantro (optional); Lime wedges (optional)

KEY INGREDIENTS

100% PURE PUMPKIN

LIBBY'S® 100% Pure Pumpkin

Making one pie? Use our 15oz

Evaporated Milk

NESTLÉ® CARNATION® Evaporated Milk

12 oz

INGREDIENTS

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1 MAGGI Vegetable Flavor Bouillon Cube
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2 cups hot water
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3 tablespoons vegetable oil
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1/2 cup chopped yellow onion
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3 cloves garlic, minced
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1 tablespoon freshly grated ginger
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2 tablespoons plus 1 teaspoon thai red curry paste
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1/2 teaspoon salt
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1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
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1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
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1 1/2 cups unsweetened coconut milk
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1 lime, juiced
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Fresh cilantro (optional)
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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.