Vegan Pumpkin Soup: A Food Not Bombs Autumn/Halloween Recipe:
1. Bake pumpkin guts, seeds and squash content in oven at 350F.
2. Fry with oil or veg margarine, fry onions, garlic, ginger and any other desired veggies such as carrot, mushroom or zucchini! Combine results in saucepan/soup pot with 1/2 or more veg broth and 1/2 or more almond milk or substitute.
3. Puree baked pumpkin contents and add to soup.
4. Spice generously with cinnamon, cardamom, paprika, nutmeg, and curry. Flavour with additional garlic, onion and ginger seasoning and add salt and pepper to taste. A handful of shredded coconut and a pinch of quality sugar is nice!
Props to these blogged recipes that gave me direction and inspiration: