For the Soup
For the Cardamom Cashewgurt®**
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Using a sharp knife, cut off the tops of the sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings. Next, Brush the flesh with oil and place face down on the baking sheet.
Bake the pumpkins for 45-50 minutes, until a knife can be easily inserted with little resistance. Remove from the oven, let cool for 10 minutes, then peel away the skin, chop the flesh, and set pumpkin aside.
In a large saucepan over low-medium heat add 1 tablespoon of olive oil, shallot, and garlic. Cook for 2-3 minutes, or until golden and translucent.
Add the cooked pumpkin, broth, Cashewmilk, maple syrup, sea salt, black pepper, cinnamon, nutmeg, and turmeric, and bring to a simmer for 10 minutes.
Transfer soup mixture to a Vitamix or Blender to puree the soup.
Top soup with a swirl of Cardamom Cashewgurt®, fresh cilantro and enjoy.
For Cardamom Cashewgurt®
1. Mix together the Cashewgurt®, cardamom and olive oil. 2. Season with sea salt.
**Cardamom Cashewgurt® can be stored in the fridge for up to a 1 week. Great in soups, over roasted veggies and more