Thai Pumpkin Coconut Soup

By á-2799

Ingredients

• 8 c cubed peeled pie pumpkin (or butternut squash)
• 1 red onion, chopped
• 2 tbsp grated fresh ginger
• 3 cloves garlic, chopped
• 1 small red chili pepper seeded and chopped
• 1 can coconut milk
• 3 c vegetable broth
• 2 tbsp fish sauce
• 1/2 c chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp packed brown sugar

Preparation

Step 1

In slow cooker, combine pumpkin, onion, ginger, garlic and chili pepper; Pour in coconut milk, broth and fish sauce.
COver and cook on low for 5-8 hrs.
Using immersion blender, puree soup until smooth. Stir in cilantro, lime juice and brown sugar.