Method

1. Heat oil in a large pot over medium heat. Add garlic and onion to the pot and sauté until soft, about 1-2 minutes.
2. Add all the ingredients, except cashews and garnishes, to the pot.
3. Let simmer over low-medium heat for 15-20 minutes. Add salt to taste and stir occasionally.
4. Check if pumpkin and carrots are cooked through using a fork. Remove from heat once the fork can pierce through the pumpkin easily. Set aside to cool.
5. Blend cashews in a blender until a smooth paste is formed.
6. Add soup to the blender and puree until smooth.
7. Depending on the size of your blender, you might need to puree the soup in batches. Do not fill the blender more than halfway and always remember to vent the blender so that heat and pressure can escape.
8. Return the soup to the pot and stir over low heat for another 10 minutes. If the soup is too thick, add some water to achieve your desired consistency.
9. Serve hot.