Mummy’s Favorite Pumpkin Soup

Serves 6

What You Need:

3 tablespoons olive oil
1 large yellow onion, finely diced
2 carrots, peeled and sliced
1 celery stalk, diced
2 cloves garlic, pressed
10 cups vegan vegetable broth
1 28-ounce can pumpkin purée (not pumpkin pie filling)
6 medium Yukon gold potatoes, peeled and diced
Salt and freshly ground pepper, to taste
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 cup freshly chopped parsley, plus extra for garnish
1 cup Toasted pumpkin seeds, for garnish

What You Do:

1. In a large pot over medium-high heat, heat olive oil. Add onion, carrots, celery, and garlic and sauté for 3 to 5 minutes. Add broth, bring to a boil, then lower heat and simmer for about 15 minutes.
2. Raise heat to medium-high. Add pumpkin and potatoes, stirring and returning to a boil. Reduce heat again and add salt, pepper, nutmeg, cinnamon, ginger, allspice, and parsley. Cover and simmer for 30 to 40 minutes. Turn off heat and allow to cool completely.
3. Purée mixture with an immersion blender, or, in a standing blender, purée in small batches. In a pot over low heat, reheat soup, stirring often. Serve hot, garnished with parsley and sprinkled with pumpkin seeds.

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