Ingredients

Ingredients (use vegan versions):

1 small cooking pumpkin
1/2 cup "raw" cashew pieces
1 tablespoon grated fresh ginger (or to taste)
salt to taste

Directions:

Soak cashews in water to cover for several hours. This step is optional, but helps them blend better.

Cut pumpkin in half, remove seeds, and bake cut side down at 350 degrees F until very tender (45 minutes to one hour).

Scrape pumpkin from the peel and puree in a blender, with any juices, in batches. Put pureed pumpkin into your soup pot.

Blend cashews in blender until smooth and add to the pumpkin puree. Rinse the blender with a little water and add to the pot. Add a little more water if it''s too thick.

Add ginger and salt to taste and heat gently for a few minutes to blend the flavors.

For an even easier variation, use frozen, cooked squash.

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