SERVES 8–10

INGREDIENTS
¼ cup canola oil
6 cloves garlic, finely chopped
2 medium carrots, finely chopped
2 stalks celery, finely chopped
1 2" piece ginger, peeled and finely chopped
1 large yellow onion, finely chopped
1 medium tomato, cored and finely chopped
2 bay leaves
1½ tsp. ground coriander
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tsp. garam masala
1 tsp. cayenne
½ tsp. ground turmeric
2 (15 oz.) cans chickpeas, drained
1 (29 oz.) can pumpkin puree
6 cups chicken or vegetable stock
1 large russet potato, diced
1 small head cauliflower, broken into medium-size florets
¼ cup of heavy cream
Juice of 1 lime
⅓ cup roughly chopped cilantro leaves and stems
⅓ cup cashews, toasted and chopped, for garnish
Kosher salt and freshly ground black pepper, to taste