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 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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