Drizzle olive oil into a large saucepan
or stockpot over medium heat. Add
onion and garlic and sauté for 2 - 3
minutes until onion starts to soften.
Add pumpkin and carrot and stir.
Add stock to the pan, increase heat
to high and bring to the boil. Cover,
reduce heat to low and simmer 20 - 25
minutes, until carrot is tender and
pumpkin easily mashes when pressed
with a fork. Remove pan from stove
and stir through oat milk.
Puree soup until silky smooth.
This can be done in the pot with an
immersion stick blender, or carefully
ladle into a heat-proof blender jug.
If using a blender, you may need to
puree in batches.
Return soup to pan to re-heat if
required, and season with salt and
pepper to taste. Serve warm with
crusty bread and a side salad.
Tips
Soup re-heats and freezes well. Store extras covered in the fridge, or cool completely and divide into lunch-sized servings for the freezer.
Sprinkle soup with toasted pepitas (pumpkin seeds) to serve.
For a flavour boost, add a tablespoon of curry paste or your favourite spices to the onions and cook for a minute before adding the stock.
For a gluten free option, choose gluten free stock