1 1/2cupschopped sweet yellow onion - about 1 medium
3clovesgarlic - minced (about 1 tablespoon)
1tablespoonminced fresh ginger
3tablespoonsThai 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
2tablespoonsalmond butter or peanut butter - I used natural drippy peanut butter
215-ounce cans pure pumpkin puree (not pumpkin pie filling)
1/2tablespooncoconut sugar or light brown sugar - do not omit, as it balances the flavor of the soup
1/2 teaspoonkosher salt
1/4teaspoonground black pepper
1/8 to 1/4 teaspooncayenne pepper - plus additional to taste
114-ounce can light coconut milk
For topping: chopped roasted peanuts or pepitas - chopped fresh cilantro, coconut cream or plain nonfat Greek yogurt
In a large pot or Dutch oven, melt the coconut oil over medium heat. Add the onion and sauté 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 or large measuring cup, whisk together 1/3 cup of the vegetable broth and the almond butter or peanut butter until smooth. Add the mixture to the pot. Add the pumpkin, coconut sugar, cumin, salt, pepper, cayenne, and 1 2/3 cups of the remaining vegetable 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. Alternatively, you can ladle the soup carefully into a blender or food processor and puree it in small batches. Stir in the remaining coconut milk. If the soup is too thick for your liking, add additional vegetable broth until you reach your desired consistency.
Taste and add additional salt, black pepper, and/or cayenne pepper as desired. (My batch needed an extra pinch of salt; this will vary based on you vegetable broth). Serve hot with desired toppings.