I'm regretting not putting a topping on the soup to make it pretty. That's okay- my husband ate four bowls of this soup so it was fine without the extra effort. I served this soup with warm naan bread.
pumpkin curry soup (well plated by erin)
2 teaspoons extra virgin olive oil
1 1/2 coups chopped sweet onion
3 cloves garlic, minced
1 tablespoon minced fresh ginger (I had to use 1 tsp dried ginger)
3 tablespoons thai red curry paste
2-3 cups vegetable broth
2 tablespoons peanut butter
2 cans pumpkin puree (I used one 28 ounce can)
1/2 tablespoon brown sugar (do not omit, it balances the flavor of the soup)
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 to 1/4 teaspoon cayenne pepper
1 (14 ounce) can light coconut milk
for topping: chopped roasted peanuts or pepitas, chopped fresh cilantro, plain nonfat Greek yogurt
In a large pot, heat the oil over medium heat. Add the onion and saute for 5 minutes, until translucent. Add the garlic and ginger and cook 1 additional minute, until fragrant. Stir in the thai curry paste. In a small bowl, whisk together 1/3 cup of the broth and the peanut butter until smooth. Add the mixture to the pot. Add the pumpkin, sugar, cumin, salt, pepper, cayenne, and 1 2/3 cups of the remaining broth. Stir until well combined.
With an immersion blender, puree the soup until completely smooth, adding a little of the coconut milk if it is too thick to blend smoothly. Stir in the remaining coconut milk. If the soup is too thick for your liking, add additional broth until you reach your desired consistency.
Taste and add additional salt and pepper as desired. Serve hot with toppings of your choice.
