1. Heat oil in a Dutch oven over medium heat. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until onion is tender, about 6 minutes. Stir in ginger; sauté until fragrant, about 1 minute. Add pears and cashews, cook, stirring often until pears have softened, about 2 minutes.
2. Sprinkle in curry powder, turmeric, cumin, and chili powder; cook until fragrant and spices are beginning to toast, about 1 minute. Whisk in pumpkin and 3 cups of broth. Increase heat to medium-high and bring to boil. Reduce heat to medium-low; simmer for 30 minutes.
3. Working in batches, transfer soup to a high-speed blender. Remove center piece of blender lid to allow steam to escape; secure lid on blender and place clean towel over opening in lid. Process until smooth, about 10 seconds. Return soup to Dutch oven over medium-low heat; stir in 2 cups broth and remaining 1/2 teaspoon salt. (Stir in up to 1/2 cup additional broth, if needed, to reach desired consistency.) If desired, garnish with pepper and coconut yogurt.
266 calories, 16g Fat (3g Sat.) Omg Chol., 8g Fiber, 6g Pro., 29g Carb., 528g Sod., 4mg Iron, 74mg Calcium
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|Serving Size: 1 Serving (136g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 98 (53%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 6.4mg||0 %|
|Potassium 376.7mg||10 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 18g|
|Protein 4.4g||6 %|
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Calories per serving: 185
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