ASIAN-Thai Pumpkin Coconut Soup

By Unblond1

Ingredients

• 8 cups cubed peeled pie pumpkin or butternut or other winter squash, (2-1/4 lb/1 kg)
• 1 red onion, chopped
• 2 tbsp grated fresh ginger
• 3 cloves garlic, chopped
• 1 small red chili pepper, (such as Thai bird)
• 1 can coconut milk
• 3 cups vegetable broth
• 2 tbsp fish sauce
• 1/2 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp packed brown sugar

Details

Servings 8
Adapted from canadianliving.com

Preparation

Step 1

In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper. Pour in coconut milk, broth and fish sauce.

Cover and cook on low for 5 to 8 hours.

Using immersion blender, purée soup until smooth. Stir in cilantro, lime juice and brown sugar.

cal 159
pro 3g
total fat 10g
sat. fat 9g
carb 18g
dietary fibre 3g