If you want to garnish it as I have below. Soak the 1 cup of cashews over night. Strain, reserving the water. Puree the cashews with 2 tablespoons of the water, 1/4 cup maple syrup, and a dash of ground cardamom. Add some of the puree to the soup, along with pumpkin seeds, and a dash of ground clove. I recently reshot this recipe as it was one of my first ones, one that I photographed with an iPhone. Here is the original photo.