Low Carb Pumpkin Soup

Directions

1. Preheat the oven to 180 degrees and line a baking tray with baking paper

2. Chop your cauliflower and pumpkin into even chunks, drizzle with oil, salt and pepper and pop in the oven until soft

   
3. Make up 400ml of stock of choice with boiling water

4. Transfer the cooked veggies to a heat proof bowl and either with a hand mixer or blender, blend down the veggies, you will need to do this in batches, using the liquid from the stock and coconut cream to help this along

5. Add in the red curry paste and ensure its combined well into the soup

6. You may transfer the soup back to a pot to heat through, or if it's fine serve with coriander and sour cream, chilli optional but delicious!

Serving Suggestion

1. Serve with our Low Carb Seeded Rolls