Serves: 6
Prep: 10 mins
Cook: 20 mins
Nutrition per serving:
Kcal – 178
Fat – 5g
Carbs – 30g
Protein – 5g
WHAT YOU NEED
1 tbsp. coconut oil
1 onion, chopped
1 tsp. dried sage
2 carrots, chopped
1.7 lbs. (800g) pumpkin, peeled, cubes
2 ½ cup (625ml) vegetable stock
2 tbsp. honey
1 cup (250ml) almond milk
Feta cheese, to garnish (optional)
Pumpkin seeds, to garnish (optional)
WHAT YOU NEED TO DO
In a medium pot, heat up the oil over medium heat. Add in the onion and cook for around 5 minutes, until softened. Add the dried sage and cook for another 1 minute, until aroma is released.
Next add the carrots, pumpkin, stock, honey and season with salt. Bring to a boil and reduce the heat. Simmer for about 15 minutes, or until carrots and squash are tender.
Finally, add in the milk and blend with a hand blender until smooth and creamy.
Serve hot or store in a sealed container in the fridge for up to 5 days, or in the freezer for up to 3 months.
KEY BENEFITS OF ALMOND MILK
It helps with weight management, it keeps your heart healthy, it keeps your bones strong, it keeps your skin glowing, it barely impacts your blood sugar, it contributes to muscle strength and healing, it keeps your digestion in check, it doesn’t contain lactose, it tastes better than cow’s milk and it doesn’t require refrigeration.