• 500g butternut pumpkin cut into 3cm cubes
  • 500ml vegetable stock
  • 60ml coconut cream
  • 2 carrots cut into slices
  • pinch of salt
  • pinch of black pepper


  1. Cut pumpkin into 3cm cubes
  2. Peel and cut carrot into slices
  3. Place carrot and pumpkin into the saucepan with the 500ml vegetable stock
  4. Add salt and pepper
  5. Cook until pumpkin and carrot is soft
  6. Blend the mixture until smooth and creamy and add cream towards the end and blend through

    Serve hot.