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Pumpkin Curry Soup
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 cups chopped sweet onion
  • ¾ cup chopped celery
  • ¾ cup chopped carrot
  • 4 cloves garlic, smashed
  • 1 (1 inch) piece fresh ginger, peeled and thinly sliced
  • 1 jalapeño pepper, seeded and chopped, plus more for garnish
  • 1 tablespoon Madras curry powder
  • 1 teaspoon ground allspice
  • 2 fresh bay leaves
  • 2 (15 ounce) cans unseasoned pumpkin puree
  • 4 cups reduced-sodium vegetable broth
  • ¾ teaspoon salt
  • 1 (14 ounce) can coconut milk, well shaken
  • 2 tablespoons fresh lime juice
  • 6 tablespoons chopped unsalted dry-roasted peanuts
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