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Mummy's Favorite Pumpkin Soup |
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This creamy, comforting pumpkin bisque from cookbook author John Schlimm is loaded with veggies, making it an ideal meal for any blustery October evening. With the savory flavors of ginger, garlic, nutmeg, and onion, a cauldron of this amazingly autumnal soup is guaranteed to please guests at your holiday soirée. And if there's a vegan who knows how to throw a party, it's Schlimm, who has compiled festive recipes galore for his books The Tipsy Vegan, Grilling Vegan Style, and The Cheesy Vegan, due out next year. For more spooky dishes, view his entire Holiday Boo-ffet menu on VegNews.com. |
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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
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What You Do:
1. In a large pot over medium-high heat, heat 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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