This is a very simple soup but simply delicious and satisfying. For an even easier variation, use frozen, already-cooked squash.
- 1 small cooking pumpkin
- 1/2 cup cashew pieces (not roasted or toasted)
- 1 tablespoon finely grated fresh ginger (or to taste)
- Preheat the oven to 350°F.
- Cover the cashews in water and soak them for several hours. This step is optional, but it helps them blend better.
- Cut the pumpkin in half, remove the seeds, and bake cut-side down until very tender (45 minutes to 1 hour). When the pumpkin has cooled, scrape the flesh from the peel (hold the pumpkin over a bowl while doing this to keep any accumulated juices) and puree in a blender in batches. Put the pureed pumpkin into a large soup pot.
- Drain the cashews, then blend them in a blender until smooth and add them to the pumpkin puree. Rinse the blender with a little water and pour it into the pot. Add a little more water if the pumpkin-cashew mixture is too thick. Add ginger and salt to taste, and heat gently for a few minutes to blend the flavors.
— Melinda McBride
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