Botswanan Pumpkin Soup

Ingredients:

1 tablespoon coconut oil
1 onion, chopped
2 cloves garlic, chopped
1/2 teaspoon cumin
1/4 teaspoon chili powder
1 tablespoon paprika
3 cups pumpkin, diced
1 potato, peeled and diced
1 small sweet potato, peeled and diced
4 cups vegetable stock
1 granny smith apple, peeled and diced
4 sage leaves
2 sprigs thyme
1 cinnamon stick
1/2 cup raw cashews, soaked
3/4 cup coconut milk
salt and black pepper

Cook the garlic and onion in the oil. Stir in the cumin, chili powder, and paprika. Add the pumpkin, potato, and sweet potato as well as the stock. Bring to a simmer and add the apple, cinnamon, sage, and thyme. Cover and allow the vegetables to cook thoroughly.

Transfer the mixture to a blender along with the cashews, removing the cinnamon stick in the process. Puree until smooth and return to saucepan. Add the coconut milk and season with salt and pepper.