Curried Pumpkin-Coconut Soup

This easy, pureed soup is loaded with curried pumpkin-coconut flavor and is perfect for parties, as it produces a large batch.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 209 Calories

Ingredients

• 1 (29 ounce) can pumpkin puree
• 4 tablespoons unsalted butter
• salt to taste
• 1 (14 ounce) can cream of coconut
• 2 tablespoons minced garlic
• 1 carrot, chopped
• 2 red bell peppers, chopped
• 2 tablespoons ground thyme
• 1 (1 inch) piece fresh ginger, finely chopped
• 2 tablespoons Sriracha sauce
• 1 sweet onion, roughly chopped
• 3 tablespoons ground turmeric
• 2 (32 fluid ounce) containers vegetable broth
• 5 tablespoons curry powder, divided
• 1 green apple - peeled, cored, and chopped
• 2 tablespoons honey, divided, or to taste
• 2 pinches cayenne pepper, divided, or to taste
• 2 pinches red pepper flakes, divided, or to taste
• 0.5 cup roughly ground roasted peanuts

Recipe Instructions

Step 1

Melt butter over medium heat in a large stockpot. Add onion, garlic, and 2 tablespoons curry powder; coat with butter and cook and stir for about 2 minutes.

Step 2

Add bell peppers, carrot, and apple to the pot. Toss to coat and cook in the butter; add remaining curry powder, turmeric, and thyme. Let vegetables cook in the butter, stirring regularly, for about 6 minutes. Stir in ginger.

Step 3

Pour pumpkin and coconut cream into the pot and toss to incorporate, about 2 minutes. Pour in vegetable broth, cover, and cook over medium-low heat until vegetables are all soft, 30 to 35 minutes. Season with 1 tablespoon honey, salt, 1 pinch cayenne pepper, and 1 pinch red pepper flakes.

Step 4

Add soup to a blender or a food processor in batches and puree until smooth. Pour puree into a separate stockpot if serving immediately, or into a glass storage jar if holding overnight. Toss in peanuts.

Step 5

Warm pureed soup over low heat, about 5 minutes; season with remaining honey, salt, cayenne, red pepper flakes, and Sriracha sauce and serve.