Curried Pumpkin-Coconut Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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