Approximately a 4-pound sugar or pie pumpkin
3 Tablespoons extra virgin olive oil
1 medium onion, chopped
3 to 4 garlic cloves, minced
6 cups low-sodium vegetable broth
1⁄2 teaspoon cinnamon
1⁄2 teaspoon nutmeg
Dash of cloves
1⁄2 teaspoon salt
1⁄8 teaspoon black pepper
1⁄2 cup cashew cream*
2 tablespoons pure maple syrup or honey
Preheat oven to 425 degrees F. Spray a rimmed baking sheet with non-stick cooking spray or use parchment paper.
Cut the pumpkin in half and scoop out the seeds. (Save seeds for roasting later if desired.) Cut pumpkin halves in half again so you have 4 quarters. Brush with 1 tablespoon of olive oil. Place pumpkin flesh-side down and roast for 30 to 35 minutes or until orange flesh is tender. Remove from oven and set aside to cool.
In a large pot or Dutch oven, heat remaining two tablespoons of oil to medium heat. Add onions and sauté for 3 to 4 minutes or until browned. Make room in the center and add garlic; sauté for 30 seconds. Add vegetable broth, cinnamon, nutmeg, cloves, salt, and pepper; mix well. Peel the skin from the pumpkin and add roasted pumpkin to the pot. Break up pumpkin with a mixing spoon. Bring this mixture to a boil, cover, reduce heat, and simmer for 20 minutes.
Add the cashew cream and maple syrup or honey; mix well. Remove from heat and blend in the pot with an immersion blender (Or transfer in small batches to a blender.). Taste and adjust seasonings if needed. Serve warm. Makes approximately 6 (1-1⁄2 cup) servings.
*To make cashew cream, soak 1⁄2 cup raw cashews in water for at least 3 hours. Drain water. Place cashews in a blender or food processor with a 1⁄2 cup water. Blend until creamy and smooth (add more water in small amounts if needed).