Creamy pumpkin soup

Method

1. Roughly chop onion, garlic, pumpkin
   and carrots.
2. 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.
3. 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.
4. 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.
5. 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.