Creamy Pumpkin Spinach Soup
[Vegan, Gluten-Free]

For the Pumpkin Bowl:

1. Preheat oven to 400° F.
2. Line a baking sheet with a silpat or aluminum foil to prevent sticking.
3. Clean and dry the pumpkin. Using a paring knife cut the top off the pumpkin
4. Sprinkle the inside of the pumpkin, and underside of the pumpkin top with sea salt and sugar
5. Place the pumpkin on the baking sheet, and cook for approximately 25 – 35 minutes depending on the size of your pumpkin

For the Pumpkin Soup:

1. In a large soup pot, add olive oil over medium-high heat.
2. Sauté diced onion for 3 minutes.
3. Add minced garlic and habanero pepper (optional), and continue to sauté for 2 more minutes.
4. Add fresh spinach a couple of handfuls at a time and sauté until all of the greens are wilted. It should take only a few minutes.
5. Season with nutmeg, white pepper, and 1 teaspoon sea salt, stir for 1 minute.
6. Add vegetable broth, pumpkin puree, and beans, stir to incorporate. Turn up heat to bring to a boil.
7. Meanwhile, in a high powered blender, combine cashews and 1 cup of water. Blend until creamy about 1 minute.
8. Add cashew cream to the soup, and stir.
9. When the soup begins to boil, cover and turn down heat to a simmer for 10 minutes, stirring occasionally.
10. Check soup for additional seasoning, and add 1 teaspoon sea salt if needed.