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Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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)

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Prep Time: 5

Cook Time: 30

Total: 35

Servings: 6

Creamy Thai Pumpkin Soup | LIBBY'S®Icon / Nav / ContactIcon / Nav / ProfileIcon / Navigation / Arrows / Small / Forward CopyIcon / Navigation / Arrows / Small / Backward CopyIcon / Navigation / Arrows / Small / Forward CopyIcon / Navigation / Arrows / Small / Backward CopyIcon / Navigation / Arrows / Small / Forward CopyIcon / Navigation / Arrows / Small / Backward CopyIcon / Menu / Close/ DarkIcon / App / TwitterIcon / App / TwitterIcon / Save Heart / EmptyIcon / Save Heart / EmptyIcon / Save Heart / EmptyIcon / Save Heart / Empty

Instructions

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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.

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