Creamy Pumpkin Curry Soup

In a large pot or Dutch oven, melt the coconut oil (2 tsp) over medium heat. Add the chopped sweet yellow onion (1.5 cups) and sauté for timer (5 mins), until translucent. Add the garlic (3 cloves) and minced fresh ginger (1 tbsp) and cook 1 additional minute, until fragrant. Stir in the thai red curry paste (3 tbsp). Start 5m timer

In a small bowl or large measuring cup, whisk together low-sodium vegetable broth (0.33 cup) and the almond butter (2 tbsp) until smooth. Add the mixture to the pot. Add the pumpkin puree (2 cans), coconut sugar (0.5 tbsp), ground cumin (1 tsp), kosher salt (0.5 tsp), ground black pepper (0.25 tsp), cayenne pepper (0.25 tsp), and low-sodium vegetable broth (1.67 cups). Stir until well combined.

With an immersion blender, puree the soup until completely smooth, adding a little of the light coconut milk (1 can) 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 [light coconut milk].

Taste and add additional [kosher salt], [ground black pepper], and/or [cayenne pepper] as desired. Serve hot with desired toppings such as [chopped roasted peanuts], [pepitas], [chopped fresh cilantro], or [coconut cream].