Ingredients:
  • 1 can (13.5 ounce) full fat coconut milk
  • 1 can (15 ounce) pumpkin puree
  • 2 – 4 tablespoons (depending on heat level) Thai red curry paste
  • 1/4 cup creamy peanut butter
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons key lime juice
  • 1 tablespoon butter
  • pepatis
  • heavy cream
Directions: In a medium saucepan, whisk together all ingredients except lime juice and butter. Bring to a boil, then reduce heat to a simmer. Cook until peanut butter is melted and soup is hot. Before serving, stir in lime juice and butter. Garnish individual bowls or cups with pepitas and a drizzle of cream. Loafy suggests serving with toasted New England Brown Bread.