1kg Kent pumpkin, peeled, deseeded, cut into 1cm pieces
4 carrots, peeled, cut into 1cm pieces
Olive oil
3 cloves of garlic
2 tsp harissa
2 tsp paprika
Salt and pepper
1l Chicken stock
Sourdough bread to serve
Preparation
Step 1
Preheat oven to 200°C. Line a pan with baking paper. Place pumpkin and carrot, drizzle over 2 tablespoons of oil and toss to coat, add paprika and harissa and roast for 30 minutes.
Step 2
Once cooked, blend the carrot and pumpkin until smooth and add to a pan with chicken stock
Step 3
Add paprika, harissa salt and pepper to season the soup
Step 4
Cook for 10 minutes on a low heat, then place in to bowls
Natural Goat Milk YOGHURT |
Probiotic
