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I am so bad with soups. I hardly have any favourite myself and I haven't cooked too many in my life. Time for a challenge! My plan is to make the next days and weeks, until mid-December, the latest, the days of soup, putting my imagination and modest cooking skills at work, while preparing at least once the week a nourishing soup for me and my lovely little family. The first installment in the series, a nourishing pumpkin cream soup as you never ever tasted before (be aware, there are many spices involved - as usual). Ingredients - 1 medium sized pumpkin, without seeds, sliced into quarters - 50 gr. unsalted cashews, turned into powder in the food processor - 1 tablespoon salt - 1/2 tableespoon Aleppo Pepper from Spice Kitchen UK , part of their Brand Ambassador Program - 1 teaspoon grated ginger - 1 teasopoon turmeric - 2 tablespoon olive oil Directions In one lukewarm liter of salty water at 250C, add the pumpkin and let it boil until very soft. When ready, add it to the food pro...