Slow Cooker Thai Pumpkin Soup

• Gluten free

• Meat

  • 5 cups Chicken

• Produce

  • 1/3 cup Cilantro
  • 2 cloves Garlic
  • 1/2 tsp Ginger, ground
  • 1 Onion, small
  • 1/2 cup Peanuts
  • 3 cups Pumpkin puree, canned or homemade

• Canned Goods

  • 1 can Coconut milk
  • 1 1/2 tbsp Thai red curry paste

• Condiments

  • 1 Lime juice
  • 1/2 tsp Sriracha sauce

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 Red pepper
  • 1/2 tsp Salt

Found on bakeeatrepeat.ca

Ingredients

• 1 small onion, diced
• 1 red pepper, diced
• 2 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 1 1/2 tablespoons Thai red curry paste
• 3 cups pumpkin puree (canned or homemade)
• 5 cups chicken (or vegetable) broth
• 1 lime, juice
• 1/2 teaspoon sriracha sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (400 mL, 13.5 fl oz) coconut milk (I used light)
• 1/3 cup chopped cilantro, plus more for garnishing
• 1/2 cup peanuts, for garnishing

Directions

• In a large non-stick skillet over medium heat, saute the onion, red pepper, garlic, ginger and curry paste until softened and fragrant, about 2-3 minutes. Add to the slow cooker, along with the pumpkin puree and chicken broth. Cook on high for 3-4 hours, or low for 6-8 hours. Use an immersion blender to puree the soup until it is completely smooth. You can also use a regular blender, I find an immersion blender is just much easier for soup - no transferring hot liquids!
• Stir in the coconut milk (reserving a bit for garnishing if desired), lime juice, sriracha, salt, pepper and cilantro and turn the slow cooker down to low for an additional 20-30 minutes. Serve with more cilantro, coconut milk and peanuts on top. This soup keeps well in the fridge in an airtight container for up to 5 days.