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Makes 4 servings


2 Tbsp. olive oil
1 small onion, chopped
4 cloves garlic, chopped
1 small yellow potato, peeled and cubed
1 Granny Smith apple, peeled cored and cubed
3 Tbsp. Thai red curry paste
2 cups reduced sodium chicken broth
1 cup coconut milk (refrigerated, not canned)
15 oz. can pumpkin puree
3 Tbsp. smooth peanut butter
Salt & black pepper, to taste


Heat the oil in a large saucepan over medium heat, Add the onion and cook until tender but not brown, about five minutes. Add garlic, potato, apple and curry paste. Cook, stirring constantly, until the curry paste is very fragrant, about three minutes. Increase the heat to high and add the broth and coconut milk.

Once the pot is boiling, reduce the heat to medium-low, partially cover the pan, then let the soup cook until the potato and apple are very tender, about 15 minutes.

Remove the pan from the heat and let cool slightly. Stir in the pumpkin and peanut butter. Working in batches, transfer the soup to a blender and puree until smooth. If the soup is too thick, whisk in a bit of water. Season with salt and pepper to taste. Divide between four serving bowls and top with cilantro or mint.

Nutrition analysis per serving:  290 calories, 16 g fat, 7 g protein, 34 g carbohydrate, 3 g fiber, 410 mg sodium

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