Creamy pumpkin & carrot soup

Name: Creamy pumpkin & carrot soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves Serves: 4-6
Ingredients: 1 tbs olive oil; 1 brown onion, roughly chopped; 2 garlic cloves, crushed; 1 kg pumpkin, peeled and chopped; 2 carrots, chopped; 3 cups reduced-salt vegetable stock; 1 cup So Good High Fibre + Prebiotics Oat milk; Salt and pepper, to taste

Prep

5 min

Cook

25 min

Serves

Serves: 4-6

Skill

Vegetarian

Prep

5 min

Cook

25 min

Serves

Serves: 4-6

Skill

Soups Dairy and Lactose Free Excellent Source of Dietry Fibre Oat Milk

A comforting and velvety pumpkin soup made creamy with So Good High Fibre + Prebiotics Oat milk, adding a smooth texture and extra fibre.

Ingredients

1 tbs olive oil
1 brown onion, roughly chopped
2 garlic cloves, crushed
1 kg pumpkin, peeled and chopped
2 carrots, chopped
3 cups reduced-salt vegetable stock
1 cup So Good High Fibre + Prebiotics Oat milk
Salt and pepper, to taste

Nutrition per serving

Weight, measurement and temperature conversions

658

energy kj

5

protein

1

saturated fat

21

carbohydrate

16

sugars

538

sodium

Method

Heat olive oil in a large saucepan over medium heat.

Add onion and garlic; cook for 2–3 minutes until softened.

Add pumpkin and carrot and stir.

Add stock, bring to the boil, then simmer for 20–25 minutes until tender.

Remove from heat and stir through So Good High Fibre + Prebiotics Oat milk.

Blend until smooth.

Season with salt and pepper, then serve warm.

1 tbs olive oil
1 brown onion, roughly chopped
2 garlic cloves, crushed
1 kg pumpkin, peeled and chopped
2 carrots, chopped
3 cups reduced-salt vegetable stock
1 cup So Good High Fibre + Prebiotics Oat milk
Salt and pepper, to taste