SLOW COOKER THAI PUMPKIN COCONUT SOUP

SLOW COOKER THAI PUMPKIN COCONUT SOUP

PREP TIME : 
COOK TIME : 
TOTAL TIME : 
Serves: 8 servings

INGREDIENTS

  • 8 cups (2lbs) pumpkin or winter squash, peeled and cubed
  • 1 red onion, chopped
  • 2 tbsp (30 mL) grated fresh ginger
  • 3 cloves garlic, chopped
  • 1 small red chili pepper
  • 1 can (400mL) coconut milk
  • 3 cups vegetable broth
  • 2 tbsp fish sauce
  • ½ cup (125 mL) chopped fresh cilantro
  • 2 tbsp (30 mL) lime juice
  • 1 tbsp (15 mL) packed brown sugar

INSTRUCTIONS

  1. In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper. Pour in coconut milk, broth and fish sauce.
  2. Cover and cook on low for 5 to 8 hours.
  3. Using immersion blender, purée soup until smooth. Stir in cilantro, lime juice and brown sugar.

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