This vegan soup brings out the rich flavor of fall by featuring pumpkins with just a few other ingredients. Be sure to save your seeds for an additional snack!
Soak cashews in water to cover for at least 2-3 hours. Using a sharp, heavy knife, carefully cut pumpkin in half. Scrape out seeds (see additional notes below) and place cut-side down on a cookie sheet (line sheet with parchment for easy clean up if you like.) Bake at 350° until very tender, about 1 hour. Scrape pumpkin from the peel and puree in a blender in small batches, or mash with a fork. Put pureed pumpkin in a heavy bottomed pan. Put cashews and soaking water in blender and puree until smooth. Add cashews to pumpkin. Rinse the blender with a little more water and add to the pot. Add ginger and salt to taste and heat gently for a few minutes. If soup is thicker than you like, continue to add water until it seems right.
Roasted and salted pumpkin seeds are a great snack. Rinse them and spread on a towel to dry. Spread out on an oiled cookie sheet and roast at 250° for 1 hour, shaking occasionally. Salt if desired, let cool, and store in a tightly closed container.