THAI PUMPKIN COCONUT SOUP

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THAI PUMPKIN COCONUT SOUP image

Categories     Soup/Stew     Vegetarian     Squash

Yield 8 bowls

Number Of Ingredients 11

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

Steps:

  • 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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