Creamy Oil Free Vegan Pumpkin Soup
Feel like giving your gut a break from oil?
How about eating something that is filling and yet easy on your gut!
- Cashew Milk
- Pumpkin Seeds - Optional
- Chop pumpkins into small chunks, as we are not using oil in this recipe, it will take a longer time to roast big chunks of pumpkins instead of smaller chunks.
- Roast your pumpkin in the oven along with some onions & garlic for 20 minutes in your oven at 425 degrees until the orange flesh of the pumpkin is easily pierced through with a fork. Set it aside to cool for about 10-15 minutes.
- Once all the ingredients are cooled, throw in all the ingredients into your blender, alongside with 200- 250 ml of our fresh unsweetened cashew milk which is going to help make this soup creamy & rich. Don't forget to season it with some salt & pepper! *P.S Cashew Milk is a great thickener in soups or curries hence you don't need to use processed food like cornstarch or flour to enjoy wholesome tasty soup.