Instructions

1. In a stock pot, add oil over medium heat. Add the onion and sauté for 3-5 minutes, until transparent. Next add the garlic and ginger and cook for one additional minute, until fragrant. Stir in the red curry paste. Reduce heat to low.
2. In a small bowl, whisk together 1/3 c of the chicken broth and peanut butter until smooth. Add the mixture to the pot. Stir.
3. Add the pumpkin, brown sugar, spices, remaining chicken broth, and coconut milk. Stir until well combined.
4. Puree the soup with an immersion blender, until completely smooth.
5. Bring to a simmer and serve. Enjoy!