Soup:

• 1 cup Original or Unsweetened Almond Breeze almond milk
• 2 tablespoons coconut oil
• 2 onions, diced
• 2 medium butternut pumpkins, peeled and cubed (5-6 cups)
• 2 medium kumara, peeled and cubed (1 cup)
• 2 green apples, peeled, cored, and cubed
• 6 cups vegetable stock
• 2 teaspoons cinnamon
• 1 teaspoon curry powder
• 1-2 teaspoons freshly ground ginger
• Pinch of nutmeg
• 2 teaspoons sea salt

Croutons:  (PS. Your choice of bread may not be lactose free)

• Baguette or ciabatta broken or cut into small cubes
• 1 tablespoon olive oil per 1 cup bread cubes
• Salt and ground pepper
• Optional Seasoning: Garlic powder, onion powder, fresh herbs (thyme or rosemary), dried basil or Italian seasoning

Soup:

• Heat coconut oil in a large pot over medium-low heat.
• Add onions and cook until translucent (7-10 minutes).
• Add in the cubed butternut pumpkin, kumara, apple, vegetable stock, cinnamon, curry powder, ginger and nutmeg.
• Gently stir.
• Turn up the heat to medium-high, cover, and cook for 25-35 minutes or until veggies are fork-tender.
• Turn off the heat.
• Using a blender, begin to purée the soup, adding in the Almond Breeze Almond Milk and sea salt after a few minutes.
• Blend until smooth.
• Garnish with chopped parsley or coriander and serve hot.

Croutons:

• Preheat oven to 200 °C.
• Line a large baking tray with baking paper.
• Tear or cut the bread into small pieces.
• Place in a large bowl and drizzle with olive oil.
• Add salt and pepper and optional seasoning.
• Toss the bread evenly to coat.
• Arrange bread mixture in a single layer on the prepared tray.
• Bake for 10-20 minutes, stirring every 5 minutes until brown and crispy.
• Cool on tray.