In a large stock pot or dutch oven, heat oil over medium/high heat. Add the garlic and let saute for about 2 minutes, or until translucent.
Add the pumpkin, ginger, Cashew Milk, vegetable stock, maple syrup, and salt. Stir to combine well. Allow to come to a boil and then reduce heat to simmer.
Allow soup to simmer for 20 minutes or until heated through and slightly reduced.
While soup is simmering, make your candied cashews.
Add cashews and maple syrup to a skillet over medium/high heat.
Stir to coat the cashews in the maple syrup as they toast.
When maple syrup begins to bubble, sprinkle the cashews with the cilantro, salt, and pepper. Continue stirring to coat and keep the cashews from sticking together. (If they stick together you can always break them apart later as well)
Once maple syrup has all reduced down and only the cashews remain (they will be slightly toasted, about 5 minutes), remove from heat and allow to cool. Break apart into smaller pieces once cooled (if necessary)
Serve the soup hot garnished with a couple dashes of hot sauce, chopped cilantro, and Silk Yogurt Alternative. Top with some candied cashews.