Ingredients for - Curried Pumpkin-Coconut Soup
How to cook deliciously - 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.
