2 sugar pumpkins for roasting (pumpkins need to yield between 4 and 5 cups of roasted pumpkin)

olive oil, salt and red pepper flakes for roasting

3 tablespoons olive oil

1 medium yellow onion, diced

2 cloves of garlic, minced

2 teaspoons yellow curry powder

4 cups roasted pumpkin flesh (from what we roasted above)

6 cups vegetable broth

salt and pepper to taste

sage leaves quick fried in oil and good olive oil for garnish

For Cashew Cream:

1 cup raw cashews (raw cashews are important because they’re more soft that the roasted variety)

1 cup water