Pumpkin Soup

Serves: 4

Ingredients

• 2 cups raw cashews
• 1 (3-lb.) Kobacha squash “Japanese pumpkin”
• 1 sweet potato
• 1 lg. carrot
• olive oil
• 2 tbsp. plant-based butter
• 1 yellow onion, chopped
• 1 tsp. sea salt
• black pepper
• 1 tsp. grated fresh ginger
• 3 garlic cloves, chopped
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cardamom
• 1 tsp. ground cumin
• 1/2 tsp. turmeric
• 1 tbsp. apple cider vinegar
• 2½ cups (up to 4 cups) chickenless broth (or vegetable broth)

Directions

1. Soak your cashews overnight.
2. Preheat the oven to 400°F and line a baking sheet with parchment paper.
3. Cut the pumpkin into quarters and scoop out the seeds. Cut sweet potato in half. Cut carrot into 2-inch pieces. Drizzle everything with olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet. Roast for 40 to 60 minutes or until very soft. When cool, peel and discard the pumpkin and potato skin. Measure 4½-5 packed cups of all the veggies.
4. Heat butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and sauté until soft, 5 to 8 minutes. Add the garlic, ginger, cumin, coriander, turmeric, and cardamom, and stir for 30 seconds or until the spices are aromatic. Add the cooked squash, drained raw cashews, and broth. Simmer for 20 minutes, then stir in the vinegar.
5. Transfer to a blender, working in batches if necessary. (You can also use an immersion blender, but it won’t be as smooth.) Blend until smooth. If your soup is too thick, add up to 1½ cups water or broth (½ cup at a time) to reach your desired consistency.
6. Season to taste. Pour into bowls and garnish with black pepper, pepitas, dried cranberries, and chopped herbs.