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:
- 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.
- 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.
- 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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