Preparation

• Preheat oven to 180°C (360°F)
• Peel and cut 500 g (1 lb) pumpkin and 300 g (10 ½ oz) large carrots into even sized pieces (approx. 1inch sized).

  Quarter 100 g (3 ½ oz) brown onion .

  Peel 4 cloves garlic.

Bake Vegetables

• Place 500 g (1 lb) pumpkin , 300 g (10 ½ oz) large carrots, 100 g (3 ½ oz) brown onion , 4 cloves garlic on a baking tray, drizzle with 15 g (1 tablespoon) olive oil, and add 15 g (2 tablespoon) cumin , 15 g (2 tablespoon) oregano , salt and pepper.
• Bake for approx. 40minutes or until the pumpkin and carrot has softened. Remove and let cool. Remove skin from pumpkin

Roux

• Melt the 30 g (2 tablespoon) butter over low heat on a pan. Add 15 g (2 tablespoon) flour and whisk until combined into a golden paste. Add 500 ml (2 cups) soy milk and stir until thickened.

Blend

• Add 500 g (1 lb) pumpkin , 4 cloves garlic, 300 g (10 ½ oz) large carrots, 100 g (3 ½ oz) brown onion and roux to your mixing appliance (processor, blender etc.) and process until smooth. If you prefer a thinner soup, add more milk.

Serve