Recipe created by Almond Breeze Australia
DIRECTIONS
INGREDIENTS
• 920g pumpkin, peeled, cubed
• 400g carrots, peeled, diced
• 30ml oil
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• Pinch of chilli flakes
• Sea salt and black pepper
• 1L (4 cups) salt-reduced vegetable stock
• 1 ½ cups water
• 200ml Original Almond Breeze Almond Milk
METHOD
- Preheat oven to 210 degrees. Place pumpkin and carrot into a lined tray. Drizzle over 2 tablespoons of oil and toss to coat. Roast for 30 minutes
- Meanwhile, sauté onion, garlic, chilli, salt and pepper, in oil over medium heat and cook for 10 minutes
- 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
- Allow to cool, then add all ingredients to a blender along with the almond milk
- Blend until smooth. Before serving, heat soup over a medium heat
Serves 4
Prep Time 50 minutes