1 red onion, chopped
2 garlic cloves, microplaned
1 large butternut pumpkin, peeled and chopped into small cubes
2 tbsp red curry paste
1L vegetable broth
¼ cup peanut butter
1 cup coconut milk
2 tbsp soy sauce
1 tbsp maple syrup
Salt & pepper
In a large pot sauté onion and garlic for 3-5 minutes until they begin to caramelise slightly.
Add pumpkin to the pot and cover with vegetable broth. Add red curry paste, coconut milk, soy sauce, maple syrup and peanut butter. Season with a small amount of salt and pepper. Stir to combine and simmer soup for 25-30 minutes or until pumpkin is soft.
Blitz soup using a hand blender until smooth.
Serve with a sprinkle of coriander, sriracha sauce and a squeeze of lime.