Pumpkin Soup

Serves 4 • Takes 25 mins

Gluten Free, Dairy Free and Vegetarian

INGREDIENTS 500g kent pumpkin pieces

1 carrot, pieces 1 brown onion, chopped

20g macadamia oil 400g water 1Tbsp. vegetable stock paste

1/2 tsp sweet paprika 1⁄2 tsp dried parsley 1⁄2 tsp dried coriander sea salt & black pepper to taste fresh coriander to garnish

DIRECTIONS In a saucepan, sauté onions in oil. Add water or broth and bring to the boil. Add pumpkin, carrot and stock paste. Reduce to simmer for 20mins. Blend with a stick blender until smooth. Add seasonings and stir to combine and garnish with fresh coriander.