4 tablespoons of coconut oil
1 medium onion chopped
1 tablespoon of garlic
2 sachets of liquid vegetable stock
4 cups of boiling hot water
2 and a ½ cups of McCain frozen Pumpkin cubes
1 cup of McCain frozen sweet potato
1 cup of McCain frozen carrots
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon of cinnamon spice
Sprinkle of paprika
Sprinkle of ginger spice
1 sprig of rosemary
165ml of coconut cream
Add the onion to the pot and sauté until soft on medium to low heat.
Add the garlic and sauté for a few seconds.
Add two sachets of the liquid vegetable stock to two cups of boiling water in a jug and stir. Add this to the pot.
Add the pumpkin, sweet potato and carrots to the pot.
Add salt, black pepper, cinnamon spice, sprinkle of paprika, sprinkle of ginger spice,
allspice and the leaves of the rosemary to the pot, add the rest of the water into the pot and stir.
Cook on high to medium heat until the pumpkin, sweet potato and carrots are soft.
When it is done switch the stove off and allow to cool. I transfer the soup to a separate bowl to cool faster.
Once it's cooled off, use an immersion stick to blend the soup until smooth (no lumps).
Add the coconut cream and stir. The soup is ready to serve.
Photo & Recipe Credit: @sugarybakedgoodness