Get Wholesome This Winter - Creamy Pumpkin & Carrot Soup (Feat. FP Scones)

If you're a fan of throw-everything-in-the-food-processor kind of meals, this one is for you! Creamy and vegan, this soup is the perfect dish to curl up with on a winter night - even better when it's paired with super simple food processor scones.


Creamy Pumpkin & Carrot Soup With Food Processor Scones

Vegan, Dairy Free, Refined Sugar Free

Serves 2, with 5-6 scones.


Food Processor Scones

  • 200g plain flour* 
  • 2〜4 Tbsp. coconut sugar* 
  • 2.5 tsp baking powder*
  • 1/4 tsp pink salt*
  • 60g coconut oil* (chilled and cut into small pieces)
  • 1/3 cup (80ml) almond milk
  • 2 Tbsp. coconut yogurt

Pumpkin & Carrot Soup

  • 150g Brown onion, chopped 
  • 100g Japanese pumpkin or butternut squash, chopped
  • 100g carrot, chopped 
  • 40g cashews*
  • 1.5 cups (360 mL) water 
  • 2 bay leaves*
  • 1/2 tsp curry powder* 
  • Pink salt* 
  • Olive oil*
  • Your choice of non-dairy milk (optional)

*Available at Naked Foods


Food Processor Scones

  1. Preheat oven to 200 C.
  2. Place all dry ingredients in a food processor and process until well combined.
  3. Add the cold solid coconut oil and pulse until the mixture looks like sand.
  4. Add milk and yogurt and pulse just until mixture comes together in clumps.
  5. Transfer dough to a lightly floured bench and roll it out to 1.5-2 cm thickness. Cut out as many rounds as possible with a 6cm round cutter. Re-roll any offcuts to use up the dough.
  6. Bake for 10-13 minutes until well risen and golden.
Pumpkin & Carrot Soup
  1. Place onion in a pan and sauté with 2 tbsp olive oil for a few minutes. Add pumpkin, carrot, cashews, 1/2 tsp pink salt, and curry powder and continue to sauté for a few more minutes.
  2. Add bay leaves and water and bring it to a boil. Reduce the heat to low-medium and continue to heat, covered, for 20 minutes.
  3. Remove the bay leaves and transfer it to the blender. Blend well until smooth and salt to taste. Add milk or water to reach your desired consistency if you wish.

Have you guys made any of our recipes? Share your creations with us by tagging @nakedfoods or leaving a comment below! And don't forget to check out @365cleaneats for more stunning food photos and recipes. 

Minako Umehara - @365cleaneats

Health-conscious Recipe Creator / Food Stylist & Photographer/ Food Instructor
Minako has lived in 8 cities across 3 countries since 2003. Despite the varying environments around her, her realisation that food is universal has led to her desire to connect with people through food. After moving to Melbourne, she picked up vegan cooking. She now spends time creating innovative vegan recipes and running cooking classes.

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Hanishka Jaisingh:

Carrot and Pumpkin soup
Tooooooooooooooo good
Thank you

Jun 06, 2019

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