LCD – All Recipes, Main
1 pumpkin (about 450 grams or one pound) peeled and cut into chunks
450 grams (one pound) carrots peeled and sliced
2 tablespoons cold-pressed olive oil
3 garlic cloves diced
3 onions diced
1/3 cup tamari or soy sauce or gluten free soy sauce*
1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon paprika
2 stalks celery diced
3 tablespoons LSA plus extra for sprinkling
1/2 cup blended raw peanuts
(GF*, DF, V)
Preheat oven to 180°C (350°F).
In a large pot combine the pumpkin and carrots with 3 cups water and simmer over a medium heat for 20 minutes until tender.
Drain, conserving liquid for soup stock.
Mash the pumpkin and carrots together until smooth.
Heat the oil in pan and add diced garlic, onions, seasoning and celery and cook for 7 minutes, until tender.
Add the sautéed vegetables to the pumpkin and carrot and mix well.
Mix in the LSA, and blended peanuts.
Transfer mixture into a large baking dish, brush the top lightly with oil and sprinkle with LSA. Bake for 35–40 minutes.