Ingredients:
- 1 small pumpkin
- 1 medium onion (chopped in quarters)
- 3-4 garlic cloves
- Olive oil
- 1/2 tsp paprika
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- Salt to taste
- Black pepper to taste
- 4-5 cups of vegetable broth
- Garnish with a sprinkle of pumpkin seed
Cashew cream:
- 1/2 cup of cashew nuts (soaked over night)
- 1 1/2 cups of water
Directions:
- Preheat the oven to 400 degrees F.
- Cut the pumpkin in half and scoop out the seeds. Slice pumpkin, and place on a baking sheet with garlic and onion. Drizzle with olive oil, and sprinkle with a pinch of salt. Roast until tender for about 30-40 minutes.
- In the meantime, make the cashew cream by blending cashews with water until creamy.
- Once the pumpkin is cooked, transfer to a pan and add remaining spices along with the vegetable broth. Using a hand blender, blend until smooth.
- Turn on the stove, and allow the soup to boil. Give it a taste, and tweak spices if needed.
- Mix in the cashew cream, and allow the soup to come to a boil one more time.
- Turn off heat; drizzle with olive oil, garnish with pumpkin seeds, and enjoy!
