Peel the pumpkins and cut them in half. Scoop out the seeds.
Place the pumpkin halves, cut side down onto a baking tray lined with baking paper or a silicon matt. Drizzle over the olive oil and season with a pinch of salt.
Roast the pumpkins for 50 minutes at 180°C fan. To check if the pumpkins are fully cooked, pierce them with a pairing knife. When the pumpkin is cooked, the knife can easily slide through.
Cashew Cream
Add the cashews, water, white miso paste, apple cider vinegar, white pepper, cinnamon and nutmeg into a high-powered blender.
Blend everything until smooth and season with salt to taste. If needed, add a little more water to get the cream as smooth as possible.
Crunchy Sprinkle
Lightly crush the pistachio and hazelnuts.
Add the crushed pisatchio and hazelnuts, pumpkin seeds, orange zest, cumin seeds, cinnamon and nutmeg into a bowl and mix.
Place the sprinkle onto a baking tray lined with baking paper or a silicon mat.
Toast the sprinkle at 180°C fan for 8 minutes. Unless you're preparing the sprinkle ahead of time, I recommend toasting the sprinkle during the last 8 minutes of the pumpkin roasting in the oven. This way everything is finished at the same time.
Notes
* You most likely won't need to use the entire batch of cashew cream for this dish. However, blending a smaller amount of cashews is often quite difficult to get smooth because the blades of the blender cannot reach all of the nuts. Any leftover cashew cream can be stored in the fridge for up to 4 days. You can spread it on toast, add it to salads or use it as a pasta sauce.** I recommend soaking the cashews for an hour in hot water before making the cream. Soaking the cashes will make the cream smoother. However, if you have a good high-powered blender, you can also blend the cashews without prior soaking.