Pumpkin n Carrot Soup

1. 1

   Peel pumpkin, carrots and onion and dice all vegetables

2. 2

   Add veggies to big pot with veggie stock and chicken stock and bring to.boil

3. 3

   Reduce heat, cover with lid and simmer until all veggies are soft

4. 4

   Blend with blender stick or in a blender

5. 5

   Add coconut and almond milk (I sometimes use thickened cream but I like the flavor of the milk) and blend through

6. 6

   Season to taste

7. 7

   I like to serve this with Turkish Bread and Dukkah OR either garlic or pistachio bread warmed and oozing g butter

* Per serving · 4 servings · Values may vary.

No additional tips available.