Serves 6

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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