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Chugging Pumpkin Soup


From "The Tipsy Vegan"


1 (4- to 5-pound) pumpkin (reserve the seeds) or 2 (14-ounce) cans pumpkin purée (plain, not the pumpkin pie purée)

2 tablespoons extra virgin olive oil

1 tablespoon toasted sesame oil

1/2 cup finely chopped shallots

5 cups vegetable stock

1 medium russet potato, peeled and chopped into 1/2-inch chunks

1 large carrot, peeled and sliced crosswise into 1/2-inch pieces

1 tablespoon dark brown sugar

2 teaspoons molasses

Finely minced zest of 1 orange

2 teaspoons curry powder

1 cup soy milk or other nondairy milk

1/2 cup dark rum

Dash of Tabasco sauce

Salt and freshly ground black pepper to taste

1/2 teaspoon freshly grated nutmeg

1 1/2 cups grated vegan sharp cheddar cheese, or nutritional yeast (optional)



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