4 C Vegetable Broth
2 C Non-dairy Milk
Stalks of one fennel (optional)
2 tbsp fennel seeds (optional)
2 peeled and chopped sweet potatoes, white sweet potatoes if you can get them (about 2 pounds worth)
6 chopped carrots
2-inch piece of ginger, peeled
3 tbsp olive oil
1 tbsp butter
3 shallots diced, about ¾ C worth
1 ½ tbsp curry powder
15 oz can of pumpkin puree
3 tsp salt
1 ½ tsp pepper
2 tbsp flax seeds
2 tbsp pumpkin seeds
Olive oil for serving
Grated nutmeg for serving
Optional: To a saucepan, add fennel stalks, fennel seeds, non-dairy milk, and one cup of vegetable broth. Simmer for 20 minutes over medium-low heat. Strain the liquid into a bowl and set aside.
To a large stock pot, add chopped and peeled potatoes, chopped carrots, and peeled ginger. Cover with water and boil on high heat until the potatoes and carrots are very soft, about 25-30 minutes. Once soft, strain.
Add half of the strained vegetables and the entire piece of peeled ginger to a blender or food processor with your fennel broth and blend until very smooth (see note below if you skipped this step). Give the other half of the vegetable a rough mash, leaving the mixture nice and chunky.
NOTE: If you skip making the fennel broth, you will blend the veggies with 2 cups of non-dairy milk and 1 cup of vegetable broth, both at room temperature.
Place a dutch oven or soup pot over medium-high heat and once hot, add butter and shallots. Cook the shallots until they are glassy, about 5 minutes. Add curry powder and toast for 30 seconds.
To the shallots, add your blended veggies, your mashed veggies, pumpkin puree, 3 more cups of vegetable broth, and salt and pepper. Mix well and let simmer for 20 minutes.
Serve with a drizzle of olive oil and toasted pumpkin and fennel seeds on top. Bottoms up!