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! 
  1. Pumpkin 
  2. Cashew Milk 
  3. Onions
  4. Garlic
  5. Salt
  6. Pepper
  7. Pumpkin Seeds - Optional 
  1. 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.
  2. 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.
  3. 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. 
    Creamy Oil Free Vegan Pumpkin Soup