Pumpkin Curry Soup Recipe

Ingredients For Pumpkin Curry Soup Recipe

• 2 teaspoon Coconut Oil Or Extra Virgin Olive Oil
• 1.5 cup Chopped Sweet Yellow Onion About 1 Medium
• 3 Cloves garlic minced
• 1 tablespoon Minced Fresh Ginger
• 6 tablespoon Thai Red Curry Paste
• 2 cup Low Sodium Vegetable Broth Or Low Sodium Chicken Broth If The Soup Being Vegetarian Is Not A Concern, Divided
• 2 tablespoon Almond Butter Or Peanut Butter, I Used Natural Drippy Peanut Butter
• 2 can Pure Pumpkin Puree Not Pumpkin Pie Filling
• 0.5 tablespoon Coconut Sugar Or Light Brown Sugar. Do Not Omit, As It Balances The Flavor Of The Soup
• 1 teaspoon Ground Cumin
• 0.5 teaspoon Kosher salt
• 0.25 teaspoon Ground black pepper
• 0.1200000000000001 teaspoon Cayenne Pepper Plus Additional To Taste
• 1 can Light coconut milk
• For Topping:Chopped Roasted Peanuts Or Pepitas Chopped Fresh Cilantro, Coconut Cream Or Plain Nonfat Greek Yogurt
• 2 teaspoon Coconut Oil Or Extra Virgin Olive Oil
• 1.5 cup Chopped Sweet Yellow Onion About 1 Medium
• 3 Cloves garlic minced
• 1 tablespoon Minced Fresh Ginger
• 3 cup 2 Low Sodium Vegetable Broth Or Low Sodium Chicken Broth If The Soup Being Vegetarian Is Not A Concern, Divided
• 2 tablespoon Almond Butter Or Peanut Butter I Used Natural Drippy Peanut Butter
• 15 ounce 2 Cans Pure Pumpkin Puree
• 0.5 tablespoon Coconut Sugar Or Light Brown Sugar Do Not Omit, As It Balances The Flavor Of The Soup
• 1 teaspoon Ground Cumin
• 0.5 teaspoon Kosher salt
• 0.25 teaspoon Ground black pepper
• 0.1200000000000001 teaspoon Cayenne Pepper Plus Additional To Taste
• 14 ounce 1 Can Light Coconut Milk
• For Topping:Chopped Roasted Peanuts Or Pepitas Chopped Fresh Cilantro, Coconut Cream Or Plain Nonfat Greek Yogurt