Soup - Thai Pumpkin Coconut Soup
By tdabbs
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.
Rate this recipe
4.6/5
(29 Votes)
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
Details
Servings 8
Preparation time 20mins
Cooking time 320mins
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.
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