Almond Breeze Pumpkin and Carrot Soup

Pumpkin Carrot Soup

Recipe created by Almond Breeze Australia



• 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


  1. 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
  2. Meanwhile, sauté onion, garlic, chilli, salt and pepper, in 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
Serves 4
Prep Time 50 minutes