A creamy and flavorful pumpkin soup with a hint of spice and coconut richness.
Heat the olive oil in a large soup pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning the ingredients.
Add the chopped onion, celery, and minced garlic to the pot and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the pumpkin puree, red pepper flakes, and vegetable broth. Bring to a simmer.
Simmering allows the flavors to meld together beautifully.
Add the soy sauce, peanut butter, and coconut milk, stirring until well combined.
Ensure the peanut butter is fully dissolved for a smooth texture.
Use an immersion blender to puree the soup until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Ladle the soup into bowls and garnish with fresh cilantro leaves.
Add a dollop of coconut cream for an extra touch of richness.
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