Make the Homemade Vegetable Stock: heat 1 tbsp avocado oil in a large soup pot over medium heat. When hot, add all of the Homemade Vegetable Stock ingredients to the pot except the salt and water and stir to coat the vegetables with the oil. Cook for 7-10 minutes, stirring occasionally, until vegetables start to soften. Add the salt and the filtered water. Stir and bring to a boil. Reduce the heat to medium low and simmer for 30 minutes. Strain through a colander into a medium bowl and set aside; discard vegetables.
Make the Pumpkin Bisque: use the same large soup pot over medium heat. Add 1 tbsp avocado oil and, when hot, add the onion and garlic. Cook for 7-10 minutes, stirring occasionally, until onion has softened.
Add the nutmeg, cinnamon, Homemade Vegetable Stock, and 2 cans pumpkin. Stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Remove from heat. Use an immersion blender in the pot to blend the soup.
Add the coconut milk, nutritional yeast, and a hefty pinch of sea salt. Stir to combine for 1-2 minutes. Ladle into bowls, serve hot, and enjoy!
