Mild Curried Potato, Pumpkin and Carrot Soup

Ingredients

• 15 ml (1 tbsp)oil
• 1 (150 g)onion, chopped
• 420 g (3 cups)pumpkin, chopped
• 2 (240 g)carrots, chopped
• 2 (400 g)potatoes, chopped
• 10 ml (2 tsp)mild curry powder
• 1 litre (4 cups)vegetable stock
• 15 ml (1 tbsp)MAGGI Original Seasoning
• 340 mlNESTLÉ CARNATION Light & Creamy Evaporated Milk

Instructions

1. 1

   Cook the vegetables

   Heat a large saucepan over a high heat. Add the oil, onion, pumpkin, carrots and potatoes, and cook for 2 minutes. Stir in the curry powder and cook for 1 minute, or until fragrant.

2. 2

   Simmer and blend

   Add the stock and MAGGI Original Seasoning, then bring to the boil. Cover and simmer for 20 minutes. Transfer the soup to a food processor or blender and blend until smooth.

3. 3

   Add the milk

   Return the soup to the saucepan and stir in the evaporated milk. Reheat without letting it boil. If desired, garnish with chopped parsley or coriander and swirl through MAGGI Sweet Chilli Sauce.

What is curried pumpkin soup?

Pumpkin soup is a familiar comfort dish in many places, while curry powder gives this version a gentle, warming flavour. Potato adds body, and carrot brings sweetness alongside the pumpkin.

The vegetables are simmered until tender, then blended smooth before evaporated milk is stirred in. That order keeps the finish creamy without boiling the milk.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 7g protein, 42g carbs, 8g fat.

The potatoes, pumpkin and carrots provide most of the carbohydrates, while the oil and evaporated milk contribute much of the fat. The vegetables and milk also provide some protein, though this soup is not especially protein-rich; serve it with beans or a protein-rich topping if you want a more balanced plate.

Choosing the vegetables

Pumpkin: Choose a variety with firm flesh and cut it into similar-sized pieces so it cooks at the same pace as the other vegetables.

Potatoes and carrots: Their starch and natural sweetness help make the soup substantial and round out the pumpkin's flavour.

Building the curry flavour

Curry powder: Stir it into the vegetables for a minute until fragrant before adding the stock. This brief cooking step helps release its aroma.

Seasoning: MAGGI Original Seasoning adds savoury depth; taste the soup before serving, as the stock and seasoning can both contribute salt.

Getting a smooth texture

Tender vegetables: After 20 minutes covered at a simmer, the potato, carrot and pumpkin should be soft enough to blend easily.

Blending: Work in batches if needed and follow your blender's instructions for hot liquids. Blend until no pieces remain, then return the soup to the pan.

Reheating without boiling

Evaporated milk: Stir it into the blended soup over a gentle heat. Bring the soup back to serving temperature, but do not let it boil.

Timing: The vegetables take 2 minutes to cook before the curry powder is added, then simmer for 20 minutes. The remaining time covers blending and reheating.

Serving the soup

Finish: Chopped parsley or coriander adds a fresh note, while a swirl of sweet chilli sauce brings a contrasting touch of sweetness and heat.

On the side: Serve with bread or toast for dipping, or pair it with a simple salad for a lighter meal.

Recipe notes & tips

• Cut the vegetables into similarly sized pieces so they soften evenly.
• Stir the curry powder continuously during its brief cooking time to prevent it catching.
• Let the soup settle briefly before blending, and handle hot liquid with care.
• Blend in batches if your food processor or blender cannot safely take the full amount.
• Taste before serving and adjust the seasoning only after accounting for the stock and MAGGI seasoning.

Variations

• Add ginger: Cook a little finely grated ginger with the onion for a fresher, warmer flavour.
• Use coconut milk: Replace the evaporated milk with coconut milk for a different creamy finish.
• Increase the heat: Add chilli with the curry powder, or use the suggested sweet chilli swirl at serving.
• Add herbs: Finish each bowl with chopped parsley or coriander, as suggested in the method.
• Make it heartier: Serve with cooked chickpeas alongside or stirred into the soup after blending.

Common mistakes to avoid

• Unevenly cut vegetables: Large chunks may stay firm while smaller pieces soften; aim for similar-sized pieces.
• Scorching the curry powder: It can turn bitter if left unattended; stir it for the full minute and add the stock promptly.
• Blending before vegetables are tender: The soup may remain grainy; check that the pieces are soft before blending.
• Overfilling the blender: Hot soup can expand or splash; blend in batches and follow the appliance guidance.
• Boiling after adding milk: The finish may become less smooth; reheat gently without bringing the soup to the boil.

How to store

Cool the soup promptly, transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently in a saucepan, stirring often and avoiding a boil. Freeze in portions for up to 3 months; thaw in the fridge before reheating.

Frequently asked questions