Ingredients:
- 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
Method:
- Cut pumpkin into 3cm cubes
- Peel and cut carrot into slices
- Place carrot and pumpkin into the saucepan with the 500ml vegetable stock
- Add salt and pepper
- Cook until pumpkin and carrot is soft
- Blend the mixture until smooth and creamy and add cream towards the end and blend through
Serve hot.