Pumpkin Ginger Soup

Directions

1. Soak cashews in water to cover for several hrs. This step is optional, but helps them blend better.
2. Cut pumpkin in half, remove seeds, and bake cut side down at 350 degrees F till very tender (45 min to one hour).
3. Scrape pumpkin from the peel and puree in a blender, with any juices, in batches. Put pureed pumpkin into your soup pot.
4. Blend cashews in blender till smooth and add in to the pumpkin puree.
5. Rinse the blender with a little water and add in to the pot. Add in a little more water if it's too thick.
6. Add in ginger and salt to taste and heat gently for a few min to blend the flavors.
7. For an even easier variation, use frzn, cooked squash.