CREAMY PUMPKIN SOUP

15g Margarine

1 onion, chopped

1 1/2 cups water

1 MAGGI Chicken Stock Cube, crumbled

750g pumpkin, peeled and chopped

375mL can CARNATION Light & Creamy Evaporated Milk

pinch nutmeg

1. Melt Margarine in large pan, add onion, cook 2 minutes. Add water, MAGGI Chicken Stock Cube and pumpkin, bring to boil, reduce heat, simmer uncovered 25 minutes, until pumpkin is tender.

2. Place pumpkin and liquid in blender or food processor, process until smooth, return to pan.

3. Add CARNATION Light & Creamy Evaporated Milk and nutmeg, reheat, do not boil.

4. Serve with a teaspoon of light sour cream and chives, if desired.