1 tbsp. coconut oil
1 onion, chopped
1 tsp. dried sage
2 carrots, chopped
800g pumpkin, peeled, cubes
625ml vegetable stock
2 tbsp. honey
250mlalmond milk
feta cheese, to garnish (optional)
pumpkin seeds, to garnish (optional)
1.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.
2.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.
3.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
