Carrot Pumpkin Soup

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 500 g pumpkin (kabocha squash), peeled + diced
• 350 g (about 3 large) carrot, cut into chunks
• 1/2-1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon sweet paprika powder
• 4 cups/ 1 litre vegetable stock
• Coconut cream, parsley to serve (optional)

Instructions

1. 1

   Cut the pumpkin into ½″ thick cubes then roughly dice the carrots, celery and onions. Mince the garlic or grate on a fine microplane.

2. 2

   Heat olive oil in a large pot over medium-high. Add onion, celery and garlic. Sauté for 3-4 minutes, until slightly caramelised.

3. 3

   Add the pumpkin, carrots, paprika, salt, pepper and vegetable stock and stir to combine. Reduce heat to low, cover, and simmer for 25 minutes.

4. 4

   Remove the soup from heat. Using an immersion blender or high speed blender, blend until smooth.

5. 5

   Serve in bowls with a drizzle of cream and plenty of chopped parsley. Enjoy!