pumpkin carrot soup | 35-Minutes That's Actually Healthy!

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 500g pumpkin (kabocha squash), peeled + diced
• 350g (about 3 large) carrot, cut into chunks
• 1/2-1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon sweet paprika powder
• 4 cups/ 1 litre vegetable stock
• Coconut cream, parsley to serve (optional)