Ingredients

• coconut oil - 1 tbsp.
• onion - 1 (chopped)
• dried sage - 1 tsp.
• carrots - 2 (chopped)
• pumpkin - 5 ½ cups (800g) (peeled
• cubes) -
• vegetable stock - 2 ½ cup (625ml)
• honey - 2 tbsp.
• almond milk - 1 cup (250ml)
• feta cheese - to garnish (optional)
• pumpkin seeds - to garnish (optional)

Preparation Instructions

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.

4. 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.