Creamy Curried Pumpkin & Carrot Soup

Creamy Curried Pumpkin and 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.


  • 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
View Method Creamy Curried Pumpkin & Carrot Soup


  1. Heat oil in large saucepan, add vegetables, cook for 2 minutes, then stir in curry powder.
  2. Add water and MAGGI Chicken Stock Powder, bring to the boil.
  3. Simmer, covered, for 20 minutes.
  4. Take off heat and cool slightly.
  5. Puree with a blender until smooth.
  6. Return to the saucepan, add CARNATION Light & Creamy Evaporated Milk and reheat without boiling.
  7. If desired, serve garnished with chopped parsley and sour cream.
View Ingredients Creamy Curried Pumpkin & Carrot Soup
View Method Creamy Curried Pumpkin & Carrot Soup
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