In a large pot heat oil over medium-high heat. Add onions and sauté for 5-7 minutes, until onions are translucent.

Add minced garlic and ginger and sauté for another minute until fragrant.

Stir in pumpkin, carrots, curry and cumin.

Add vegetable broth. Bring to a boil then reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.

Remove from heat and allow soup to cool.

Meanwhile combine all the ingredients for the cashew creme in a high-powered blender and puree until completely smooth. Set aside.

Once the soup has cooled, blend in a food processor or blender until smooth (you may need to do this in two batches). Return the soup pot. Stir in half the cashew creme and season with salt and pepper. Gently reheat to desired temperature. Garnish with remaining cashew creme and curried pumpkin seeds (recipe follows)

Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.

In a small bowl toss pumpkin seeds with oil and spices. Spread in a single layer over baking sheet and bake for 8-10 minutes, stirring occasionally, until brown and fragrant.