Vegan Pumpkin Carrot Soup by Fit Foodie Mommy

Directions

1. Preheat your oven to 200 degrees Celsius. Place the cubed pumpkin and carrots, onions in a lined baking tray. Drizzle with olive oil and season with salt and pepper. Bake in the oven for about 30 minutes or until tender. For the garlic, wrap it in aluminum foil with a drizzle of olive oil and bake for about 15 minutes.
   

2. Once the vegetables have cooled down, add the pumpkin, carrots, garlic ( skin off), onions, vegetable stock, soaked cashews, oregano, salt and pepper into your MOD Blend Pro and blitz until creamy. 
   

3. Serve soup with toppings of choice like beans, croutons, pumpkin seeds, herbs, and also a side of crusty bread.