• Preheat the oven to 400°F.
• In a medium bowl, cover cashews with boiling water and allow to soak while you prep and roast your kabocha squash.
• Cut the kabocha squash in half and scoop out the seeds. On a sheet pan, drizzle the inside of the squash with olive oil and place cut side down on the pan. Place the quartered onion and garlic cloves around the squash, drizzle with a little more olive oil and place in the oven to roast for about 40 minutes, until the kabocha squash is soft.
• Remove the sheet pan from the oven and allow the vegetables to cool slightly. Drain the water from the cashews.
• When the kabocha squash is cool enough to handle, scoop out the flesh and place it in a blender along with the onions, garlic, cashews, bone broth, curry powder, salt and pepper. Blend until smooth.
• Pour the soup into a large saucepan with the coconut milk and bring to a simmer to warm through and allow the flavors to meld together.
• To make the pumpkin seed topping, heat olive oil in a sauté pan over medium heat. Add the pumpkin seeds, curry powder and salt and stir to combine and toast the seeds, about 2-3 minutes.
• Serve the soup topped with pumpkin seeds and a drizzle of yogurt or coconut cream.

To Store:

• Allow the soup to cool before storing in an airtight container in the fridge for up to 2-3 days, or in the freezer for up to 2-3 months. When reheating, be sure to stir well, as the texture may change slightly after freezing.