Thai Pumpkin Coconut Soup
Portion size: 8 This recipe makes 8 servings Pumpkin is a common ingredient in Thai cooking. Pie pumpkins are not always available in grocery stores throughout the year, but butternut squash makes a great alternative. Add another chili pepper if you like heat. For colour and added texture, sprinkle with sliced red chili pepper just before serving.
- 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
- ½ cup (125 mL) chopped fresh cilantro
- 2 tbsp (30 mL) lime juice
- 1 tbsp (15 mL) packed brown sugar
- 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.
- Source : Canadian Living Magazine: November 2012