Thai Peanut Butter & Pumpkin Soup

2 Tbsp Thai Red Curry Paste
4 cups vegetable Broth
1 can unsweetened pumpkin puree
¼ cup natural peanut butter
1 cup coconut milk
2 Tbsp tamari
2 Tbsp maple syrup
2 Tbsp sriracha
2 Tbsp lime juice
¼ cup cilantro chopped

Heat a large pot and add the curry paste, stirring until fragrant.  Add all remaining ingredients, stir well to combine.  Cook until completely heated through. 

This is a very brothy soup.  I chopped up peppers, mushrooms, sugar snap peas, zucchini and onion and added them to my bowl of broth along with brown rice. 

Adapted from

susan wesley