500g One small pumpkin, 1 medium size onion, 6 to 8 pecs cashew nuts, 2 tsp. olive oil, ½ tsp cinnamon powder, Pinch of salt to taste

1. To prepare cashew nut milk: Soak cashew nuts in ½ cup of warm water for 30 minutes. put content in a blender and beat until it turns into milk form, set aside
2. Clean pumpkin, remove skin and seeds, cut into small pieces
3. Peel and wash onion and cut into small cubes
4. In a soup pot, fry onion with olive oil for a few minutes , add pumpkin pieces and fry for 2 -3 minutes
5. Add water to cover the contents and bring to the boil
6. Continue to cook in medium heat for a few minute until soft
7. Add cashew nut milk , cinnamon powder & salt and cook for few more minutes
8. Cool down for a few minutes, pour contents into a blender and beat until it becomes a smooth paste. Pour content back to the pot, reheat and serve.

1. Add more water if soup is too thick to your taste.
2. Can use curry powder instead of cinnamon.