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pumpkin soup Dinner,

  • Prep time : 10 minutes
  • Cooking time : 45 minutes
  • Serving : 6 person
  • Phase
  • Active 2,Active 1,Maintenance,
  • 130
  • 6.7
  • 19.6
  • 15.9
  • 1.8
  • 0.3
  • 4.9
  • 556.5
  • 1 teaspoon of canola oil
  • 1 onion, finely chopped
  • 1 kilogram butternut pumpkin, peeled and chopped into small cubes
  • 750 milliliter (3 cups) MAGGI chicken stock
  • 2 tablespoon chopped fresh parsley
  • 250 milliliter (1 cup) Light Evaporated Milk
  • freshly ground black pepper, to taste
  • Spray a large pan with oil and heat.
  • Add the onion and cook over medium heat for 3 minutes or until soft.
  • Add the pumpkin and stock, bring to the boil.
  • Reduce the heat slightly and simmer, partially covered, for 20 minutes or until the pumpkin is very soft.
  • Puree the soup in a food processor until smooth, or mash thoroughly with a potato masher.
  • Stir in the parsley and milk, and heat gently without boiling again.
  • Season and serve.

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