-
1
To prepare the pumpkin: Cut the pumpkin in half through the center and scoop out the seeds and strings.
-
2
Reserve the seeds.
-
3
Carefully cut away the hard peel with a paring knife or, better, a vegetable peeler and chop the flesh.
-
4
You should have about 6 cups of pumpkin flesh.
-
5
In a large saucepan over medium-low heat, warm the olive oil with the sesame oil.
-
6
Add the shallots and saute them, stirring occasionally, until they are translucent, 3 to 4 minutes.
-
7
Add the stock, pumpkin, potato and carrot, raise the heat to high, and bring the mixture to a boil.
-
8
Reduce the heat to low, cover and simmer until the vegetables are tender, about 25 minutes.
-
9
Using an immersion blender, puree the soup until very smooth, or (carefully!)
-
10
puree in batches in a blender with a towel placed over the lid.
-
11
Stir in the brown sugar, molasses, orange zest and curry powder.
-
12
Over low heat, stir in the soy milk, dark rum and Tabasco sauce.
-
13
Taste carefully.
-
14
Season with salt and pepper and add the nutmeg.
-
15
Toast the pumpkin seeds.
-
16
Preheat oven to 250 degrees.
-
17
In a roomy bowl, stir the seeds with peanut oil or canola oil about a half cup of oil for every four cups of seeds.
-
18
Add a nominal amount of kosher salt.
-
19
Try adding a bit of thyme, oregano, cumin, coriander, cardamom and/or cayenne pepper, if you like.
-
20
Line baking sheet(s) with parchment paper.
-
21
Spread the seeds in one layer on the sheets.
-
22
Toast slowly for about an hour, checking them every 10 to 15 minutes and stirring if they are browning unevenly.
-
23
Store the toasted seeds in tightly sealed containers lined with paper towels.
-
24
Serve soup in warmed bowls, and pass the toasted pumpkin seeds and vegan cheddar cheese for sprinkling.
