Pumpkin Curry Soup

INGREDIENTS

2 tsp

coconut oil or extra-virgin olive oil

1 1/2 cups

chopped sweet yellow onion (about 1 medium)

3 cloves

garlic, minced (about 1 tablespoon)

1 tbsp

minced fresh ginger

3 tbsp

Thai red curry paste

–3 cups low-sodium vegetable broth (or low-sodium chicken broth if the soup being vegetarian is not a concern), divided

2 tbsp

almond butter or peanut butter (I used natural drippy peanut butter)

2 15 ounce cans

pure pumpkin puree (not pumpkin pie filling)

1/2 tbsp

coconut sugar or light brown sugar (do not omit, as it balances the flavor of the soup)

1 tsp

ground cumin

1/2

teaspoon kosher salt

1/4 tsp

ground black pepper

1/8

to 1/4 teaspoon cayenne pepper, plus additional to taste

1 14 ounce can

light coconut milk

For topping: chopped roasted peanuts or pepitas, chopped fresh cilantro, coconut cream or plain nonfat Greek yogurt