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["1. Preheat oven to 450u00b0F and set to ""roast"" if your oven makes the distinction.", "", "2. Line a cookie sheet with parchment.", "", "3. Cut the pumpkin into wedges and use a sharp knife to remove the pulp and seeds.", "", "4. Drizzle olive oil on the pumpkin and carrot flesh, generously season with salt and pepper. Place them on the cookie sheet and roast for 40 minutes or until the flesh of the vegetables is soft and pliant. The tip of a small knife should go in easily.", "", "5. Remove the pumpkin flesh from the tough outer skin and roughly chop into pieces. Set aside with the carrots.", "", "6. Heat about 2 Tbl. olive oil in a heavy bottomed Dutch oven. Saute the onions over medium heat for 3-4 minutes. Sprinkle the brown sugar over the onions when they become translucent. Reduce heat and cover the pot. Cook for an additional 5 minutes, allowing the onions to slowly caramelize.", "", "7. Add ginger and spices and cook through for 2 minutes. Add the remaining ingredients, except for the heavy cream, bring to a simmer, then cover and cook for 35 minutes.", "", "8. Remove the bay leaves and cinnamon sticks. Add the heavy cream or coconut milk, then proess the soup in batches in a blender or food processor until thoroughly combined and velvety smooth.", "", "9. Serve the soup in warmed bowls, drizzle with the sage oil. Finish the toasted sesame seeds and crushed cashew nuts.", "", "Piryatnogo Appetita!"]
