Creamy Pumpkin Soup

Directions

• Take the pumpkin, peel off the skin, scrape out the seeds and cut it into small cubes.
• Add oil and onion to a large pot on medium heat. Stir and saute for about 3-5 mins until the onions caramelize.
• Once caramelized, add garlic and stir until golden, for about 2 mins.
• Add the pumpkin chunks along with water to the pot. Add the spices and bring to a boil, uncovered, then reduce heat and let simmer for about 15 mins until pumpkin is soft. (check with a knife or spoon)
• Meanwhile, heat butter in a large frying pan on low heat and add almonds and cashews, roast them until golden, and once done transfer them to a bowl and let them cool. In the same pan add the bread cubes. Pan fry for 4-5 mins, stirring often until the croutons are golden and crispy. 
• Bring the soup to a boil while stirring continuously, add the cream or coconut milk and simmer for 3 mins. Blend the soup with an immersion blender until creamy. Alternatively, turn off the heat, let the soup cool for a few mins, and then blend in a mixer blender. Again heat a large pot on medium heat, transfer the blended soup and let it boil for a few mins until you get a creamy consistency. 
• Serve hot with roasted cashews and almonds, and crispy croutons, and drizzle over a teaspoon of cream or coconut milk.