In a small pot, boil the cashews with the water on high heat for ten minutes. After the cashews are done boiling, drain the cashews.
Preheat oven to 425°F (218°C).
Put the cashews in a high speed blender along with the cashew milk and garlic cloves. Blend on high until the mixture is smooth and creamy, approximately three minutes.
Take your cubed sweet potatoes and pop them onto a baking sheet with one tablespoon of olive oil. Make sure to toss the potatoes to make sure they're all coated. (For an oil free version, drop the olive oil and just place the sweet potatoes on a parchment lined baking sheet)
Put the potatoes in the oven and bake for 22 minutes. Toss half way through.
In a large soup pot, add one tablespoon of olive oil and heat to medium heat.
Once the oil is heated, add the onions and sauté until caramelized. This will take about six minutes.
Once the onions are caramelized, add the curry, ginger, and cumin to the onions. Sauté for another two minutes so the spices can release their oils.
Now add the roasted sweet potato and pumpkin puree to the pot. Stir the mixture until everything is well combined.
Add the cashew cream and the vegetable broth to the pot and stir until well combined.
Bring the mixture to a soft boil, then reduce to a simmer.
Let the mixture simmer together for fifteen minutes.
Add salt and pepper to taste then blend with a submersion blender until completely smooth and creamy.
Serve by topping the bisque with a little bit of cashew cream and pumpkin seeds.