500g pumpkins, peeled and cut into chunks
300g carrots, peeled and cut into chunks
3 tbsp olive oil
1l vegetable stock
100ml lactose free cream, plus extra to serve
Serves - 4
Heat oven to 220C/200C fan/ gas 7 and put the pumpkin and carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
Roast the veg in the oven for 25-30 mins or until caramelised and tender.
Meanwhile, heat a large deep saucepan over a medium-low heat and add the stock. Simmer.
Once the roasted veg is done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth.
Stir in the lactose free cream, a little more seasoning and reheat until hot.
Serve in bowls topped with a swirl of lactose free cream and a good grinding of black pepper.
Recipe adapted from: Good Food