This unique recipe offers a comforting and flavorful twist on traditional pumpkin recipes, combining the warmth of curry spices with the rich, earthy sweetness of pumpkin to create an unexpected, yet delightful dish. Its surprising take on fall flavors makes it just the thing for cozy autumn meals.

Serves 4.

Ingredients:
1 15-ounce can of pumpkin puree
1 cup unsweetened, unflavored plant milk
2 cups vegetable broth
½ cup raw cashews
2 teaspoons ground cumin
1 teaspoon garam masala
1 teaspoon ground ginger
½ teaspoon ground turmeric
Pinch of black pepper

1. In a high-speed blender, add all the ingredients and pulse until smooth.
2. Transfer mixture to a medium stockpot and cook on medium-high until it reaches a simmer.
3. Remove from heat and pair with a cooked whole grain.

Chef’s Note: Add diced steamed potatoes or a can of diced tomatoes for a different spin on this dish. You can also top it with chopped onions or red bell pepper for extra zing.