ROASTED PUMPKIN AND CARROT SOUP

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Pumpkin season is upon us again and there's never been a better time to nourish yourself with hearty, healthy soups brimming with nature's goodness.

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This roasted pumpkin and carrot soup is perfect as the weather gets cooler, and can be made in advance for quick & easy lunches, or weeknight dinners.

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– Pumpkin, peeled, chopped and seeds removed – Vegetable stock – Carrots, peeled and roughly chopped –Onion, roughly chopped – Garlic, no skin – Cinnamon

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INSTRUCTIONS: Place the pumpkin, carrots, onion and garlic onto a baking tray.

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Pour over the olive oil, and season with salt and pepper. Mix well and pop in the oven.

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Once the pumpkin and vegetables are roasted, transfer them into a blender along with the cinnamon, smoked paprika, and veggie stock, and blend on high until smooth.

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Serve with extra cashews, fresh pomegranate jewels, watercress and crusty seeded bread.

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Swipe up to get this delicious recipe!

ROASTED PUMPKIN AND CARROT SOUP

VEGAN | GF | SUGAR-FREE

Pumpkin season is upon us again and there's never been a better time to nourish yourself with hearty, healthy soups brimming with nature's goodness.

This roasted pumpkin and carrot soup is perfect as the weather gets cooler, and can be made in advance for quick & easy lunches, or weeknight dinners.

– Pumpkin, peeled, chopped and seeds removed – Vegetable stock – Carrots, peeled and roughly chopped –Onion, roughly chopped – Garlic, no skin – Cinnamon

INGREDIENTS

INSTRUCTIONS: Place the pumpkin, carrots, onion and garlic onto a baking tray.

Pour over the olive oil, and season with salt and pepper. Mix well and pop in the oven.

Once the pumpkin and vegetables are roasted, transfer them into a blender along with the cinnamon, smoked paprika, and veggie stock, and blend on high until smooth.

Serve with extra cashews, fresh pomegranate jewels, watercress and crusty seeded bread.

Swipe up to get this delicious recipe!

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