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45 • minutes
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4 • serves
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Not too hard!

Roast Pumpkin and Carrot Soup

5/5 (2)


  • tick1 small pumpkin, skin removed and roughly chopped
  • tick4 carrots (leave unpeeled if organic)
  • tick6 garlic cloves, skin on
  • tick1 white onion, roughly chopped
  • tick2 tsp curry powder
  • tick1/2 to 1 tsp Chantal Naturals Sea Salt Fine
  • tick2 cups vegetable or chicken stock - use 1 Kallo stock cube for each 500ml water
  • tick1 can Chantal Organics Coconut Milk


  • Step 1.

    Cut pumpkin, carrot and onion into small pieces,then place on a lined tray with coconut oil, curry powder and salt. Roast for approximately 40 minutes or until the vegetables start to brown. If the garlic cooks quicker (depending on the size of the clove, take it out sooner).

  • Step 2.

    Add the cooked vegetables, the garlic (squeeze it from the skin), water/stock and coconut milk to a blender or food processor and blend until smooth.

  • Step 3.

    Depending on your soup-texture preference, add more stock/water for a thinner soup.

  • Step 4.

    Season with salt and pepper to taste

  • Step 5.

    Pour the soup into a pot to re-heat to the perfect eating temperature.

  • Serving suggestion

    Serve with freshly warmed bread for dipping!

Chantal Organics Products used

Coconut Milk

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