Pumpkin Curry Soup

Bahan-bahan (4 porsi)

• 2 teaspoons coconut oil ( or extra-virgin olive oil)
• 1 ½ cups chopped sweet yellow onion (about 1 medium)
• 3 cloves garlic (minced (about 1 tablespoon))
• 1 tablespoon minced fresh ginger
• 3 tablespoons Thai red curry paste
• 2 -3 cups low-sodium vegetable broth (or low-sodium chicken broth if the soup being vegetarian is not a concern, divided)
• 2 tablespoons almond butter ( or peanut butter, I used natural drippy peanut butter)
• 2 cans pumpkin purée ((15 ounce cans) not pumpkin pie filling)
• ½ tablespoon coconut sugar ( or light brown sugar. Do not omit, as it balances the flavor of the soup)
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ⅛ to ¼ teaspoon cayenne pepper (plus additional to taste)
• 1 can light coconut milk ((14 ounces))
• For topping: chopped roasted peanuts or pepitas (chopped fresh cilantro, coconut cream or plain nonfat Greek yogurt)