How to Make It
Warmth oil in a Dutch oven in excess of medium heat. Insert onion and one/2 teaspoon salt and cook dinner, stirring from time to time, until eventually onion is tender, about six minutes. Stir in ginger sauté until eventually fragrant, about one moment. Insert pears and cashews cook dinner, stirring usually, until eventually pears have softened, about 2 minutes.
Sprinkle in curry powder, turmeric, cumin, and chili powder cook dinner until eventually fragrant and spices are starting to toast, about one moment. Whisk in pumpkin and 3 cups broth. Maximize heat to medium-high and carry to a boil. Reduce heat to medium-low simmer for thirty minutes.
Doing the job in batches, transfer soup to a high-velocity blender. Take out center piece of blender lid to let steam to escape safe lid on blender and spot a clean towel in excess of opening in lid. Method until eventually sleek, about 10 seconds. Return soup to Dutch oven in excess of medium-low heat stir in 2 cups broth and remaining one/2 teaspoon salt. (Stir in up to one/2 cup supplemental broth, if essential, to arrive at desired regularity.) If desired, garnish servings with pepper and coconut yogurt.