Contributed by (Recipe adapted from “Veg Web” at http://vegweb.com)

Ingredients

1 Sugar Pumpkin
1/2 C "raw" Cashew pieces
1 Tbs grated fresh Ginger (or to taste)
Salt to taste

Instructions

Soak cashews in water to cover for several hours. Cut pumpkin in half, remove seeds, and bake cut side down at 350°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 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.

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