Soup - Thai Pumpkin Coconut Soup

Great for a warming winter meal. Add another chili pepper if you like heat. For color and added texture, sprinkle with sliced red chili pepper before serving.

Photo by Tracy D.

PREP TIME

20

minutes

TOTAL TIME

320

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

320

minutes

SERVINGS

8

servings

Ingredients

  • 8

    cups (2 L) cubed peeled pie pumpkin or winter squash, (2-1/4 lb/1 kg)

  • 1/2

    cup red onion chopped

  • 2

    tbsp (30 mL) grated fresh ginger

  • 3

    cloves garlic, chopped

  • 1

    small red chili pepper, (such as Thai bird)

  • 1

    can (400 mL) coconut milk

  • 3

    cups (750 mL) vegetable broth

  • 2

    tbsp (30 mL) fish sauce

  • 1/2

    cup (125 mL) chopped fresh cilantro

  • 2

    tbsp (30 mL) lime juice

  • 1

    tbsp (15 mL) packed brown sugarPreparation

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: