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Pumpkin and Carrot Soup

Recipe created by Almond Breeze Australia

Serves 4
Prep Time 50 minutes

INGREDIENTS

• 920g pumpkin, peeled and chopped into cubes
• 400g carrots, peeled and diced
• 30mls grapeseed oil
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• Pinch of chilli flakes
• Sea salt and black pepper
• 1L (4 cups) salt-reduced chicken stock
• 1 1/2 cups water
• 200mls Original Almond Breeze

METHOD

  1. Preheat oven to 210 degrees. Place pumpkin and carrot into a lined tray. Drizzle over 2 tablespoons of grapeseed oil and toss to coat. Roast for 30 minutes
  2. Meanwhile, sauté onion, garlic, chilli, salt and pepper, in grapesed oil over medium heat and cook for 10 minutes
  3. In a separate pan add the pumpkin and carrot to the stock and add water. Cover and bring to boil. Once boiling, reduce heat to low and cover for 15 minutes
  4. Allow to cool, then add all ingredients to a blender along with the almond milk
  5. Blend until smooth. Before serving, heat soup over a medium heat
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