EASY_CARROT_PUMPKIN_SOUP

????Recipe: Preheat oven to 220C. Peal carrots (4-5, can do more) and cut them in half. Cut the ends of a pumpkin or a squash and then cut in half (length-wise). Get the seeds and membrane out with a spoon. Rub olive oil on it and add some salt and pepper. Add all the carrots and pumpkin facing down on a parchment paper lined tray and roast until it gets soft that you can easily pierce it with a fork. Scoop the pumpkin meat and carrots to a blender, add spices like salt, pepper, gorund ginger, garlic powder.. water and optionally a bit of coconut milk and blend. Enjoy. ???????? . . .