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
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