Cut Sugar Pie Pumpkin in half. Scoop out the seeds and pumpkin guts.If baking: Pre-heat oven to 350℉. Place pumpkin on a baking sheet, flesh facing up, and bake for 45-60 minutes, testing with a fork to see when pumpkin is tender.Instant Pot: Place trivet and ½ cup water in the bottom of the Instant Pot. Place one half of the pumpkin, flesh facing up, on top of the trivet. Seal Instant Pot and cook for 18 minutes, doing a quick release of pressure. Cook other half once the first one has finished.

Heat a splash of oil or water in a large stockpot on medium heat and sauté onions and carrots until softened. Stir in garlic, ginger, and all the spices and cook for one minute, then turn off heat. Remove mixture from pot and place in a bowl, setting aside to cool.

Once pumpkin halves are cooked, remove the flesh with a spoon and discard the pumpkin skin.

Working in batches, place 1 cup of vegetable broth or water in blender at a time, along with some of the pumpkin flesh, cashews, and sautéed onion and carrot mixture. Blend each batch until smooth, then add back into the large stockpot. Don't overload your blender! It takes about 3 batches for me.

Once soup is blended and back in the stockpot, heat on low/medium until hot, stirring frequently as it tends to bubble and splash. Add anything more to-taste!

Once soup is hot, serve immediately, with the option to garnish with chopped cashews, pepitas, vegan sour cream, and sprinkle with cayenne or paprika. Enjoy!