Vegan Pumpkin Soup with Carrots and Ginger

Ingredients

• 1 small pumpkin or squash, de-seeded, peeled and cut into chunks (approximately 2-2 1/2 lbs which should yield approximately 6 cups of chopped pumpkin)
• 3 medium carrots, peeled and sliced
• 2 tbsp olive oil
• 1 onion, chopped
• 1 garlic clove, chopped
• 2 inches of ginger, peeled and chopped
• 1 cup vegetable broth
• 1 bay leaf (add two if you like that flavor)
• 1/4 tsp cloves, ground
• 1/4 tsp allspice, ground
• 1/2 tsp fresh thyme (thyme leaves for garnish)
• salt
• pepper
• 1/2 cup white wine (if you don't drink, this is optional)
• 1/2 cup orange juice
• 2 tbsp maple syrup
• Garnish with pumpkin seeds, toasted croutons, chives, or crumbled tempeh maple bacon