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- Preparing Time: 1 hour and 15 minutes
- Total Time: -
- Served Person: 16
- salt to taste
- 2 tablespoons minced garlic
- 4 tablespoons unsalted butter
- 1 carrot, chopped
- 2 tablespoons sriracha sauce
- 3 tablespoons ground turmeric
- 2 red bell peppers, chopped
- 1 (29 ounce) can pumpkin puree
- 1 sweet onion, roughly chopped
- 5 tablespoons curry powder, divided
- 1 green apple - peeled, cored, and chopped
- 2 tablespoons ground thyme
- 1 (1 inch) piece fresh ginger, finely chopped
- 1 (14 ounce) can cream of coconut
- 2 (32 fluid ounce) containers vegetable broth
- 2 tablespoons honey, divided, or to taste
- 2 pinches cayenne pepper, divided, or to taste
- 2 pinches red pepper flakes, divided, or to taste
- 1/2 cup roughly ground roasted peanuts (optional)
- Carbohydrate 28.8
- Cholesterol 8
- Fat 10.1
- Protein 3.2
- Sodium 494
- Calories 208 calories;
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. 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. 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. 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. Warm pureed soup over low heat, about 5 minutes; season with remaining honey, salt, cayenne, red pepper flakes, and Sriracha sauce and serve.
