How to make it

  • Cut the pumpkins in half. Sprinkle with olive oil and sea salt and roast in the oven at 400F for about an hour, or until the flesh is soft.
  • Soak the cashew nuts in a cup of water for an hour.
  • Flash fry the onions, garlic, pepper, and mashed cumin seeds in a pot. Add curry powder when these are done.
  • Add the flesh of the pumpkins into the pot as well as the vegetable broth.
  • Bring to a boil and let it simmer.
  • Blend the cashew nuts (keep the water they were soaking in) into a cream and incorporate the cream into the pot.
  • Blend the whole pot if needed, otherwise serve with a couple of roasted pumpkin seeds as garnish.

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