Instructions: Melt butter in a large, heavy saucepan over medium heat. Add cauliflower; saute 5 minutes or until almost tender. Remove cauliflower with slotted spoon to medium bowl. Reserve.

Add onion and curry powder to saucepan; saute about 5 minutes or until almost tender. Add 2 cups broth. bring to a boil. Lower heat and simmer for 15 minutes.

Cool mixture slightly. Working in batches, place mixture in blender. Whirl until smooth puree, about 1 minute. Return broth mixture to saucepan.

Add remaining 2 cups broth, pumpkin, salt, and reserved cauliflower to saucepan. Bring to a boil over medium-high heat. lower heat; cover and simmer 10 minutes. Stir in cashews.

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