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Super Simple Roast Pumpkin Soup
Serves: 2-4
Preparation Time: 10 Mins
Cooking Time: 50 Mins
    • 1Kg Butternut Pumpkin
    • 500g Carrots
    • 2 Tbsp Coconut Oil
    • 1 Tsp Ground Cinnamon
    • 1L (4 cups) Vegetable Stock
    • Desired amount of Shallots to sprinkle
  1. Preheat the Oven to 200 C. Peel and Chop pumpkin and carrots into small chunks and place onto a lined baking tray.
  2. Drizzle pumpkin and carrots with melted coconut oil, and then season with cinnamon and any other herbs desired. Roast for 40-45 Minutes or until vegetables are cooked through
  3. Combine pumpkin and carrot in a high performance/glass blender (or with a stick mixer), add 3 cups of water or vegetable stock and blend until smooth.
  4. Add another cup of water if necessary to adjust consistency. Serve immediately





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