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Slow Cooker Thai Pumpkin Soup
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Description
Easy-to-make slow cooker Thai pumpkin soup—a bit spicy, a bit creamy, a whole lot of amazing. The perfect meal for a cold fall day!
Ingredients
- 1 whole Small Onion, Diced
- 1 whole Red Pepper, Diced
- 2 cloves Garlic, Minced
- ½ teaspoons Ground Ginger
- 1-½ Tablespoon Thai Red Curry Paste
- 3 cups Pumpkin Puree
- 5 cups Chicken Broth
- 1 can (400ml Or 13 1/2 Oz. Size) Coconut Milk, Light Or Regular
- 1 whole Lime, Juiced
- ½ teaspoons Sriracha Sauce
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- ⅓ cups Chopped Cilantro, Plus More For Garnish
- ½ cups Peanuts, For Garnish
Preparation
In a large nonstick skillet over medium heat, saute onion, red pepper, garlic, ginger and curry paste until softened and fragrant, about 2–3 minutes. Add to the slow cooker, along with pumpkin puree and chicken broth. Cook on high for 3–4 hours, or low for 6–8 hours.
Stir in 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.
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