Spread hemp, pumpkin or sesame seeds on a shallow baking sheet and toast for 10-15 minutes (Optional – but it makes them soooo good!).
While the seeds are toasting, heat the oil in a large saucepan over low heat.
Add the onion, garlic, ginger and jalapeño and sauté until the onions are translucent
(not browned) approximately 5 minutes.
Add the water and pumpkin. Cook for 40 minutes over a medium heat.
Once all the vegetables are cooked, puree the soup in a blender or food processor.
Top with parsley, basil, seeds and a spoonful of cashew cream.
Swirl the cashew nut cream into the soup for a wonderful creamy consistency (and it makes it pretty).
*Optional: For a more intense pumpkin or squash flavor, cut pumpkin or squash in half and slow roast in oven, cut side down, at 350° for at least 30 minutes prior to adding to the soup.