Slow Cooker Tuesdays #66

Thai Pumpkin Coconut Soup

With Halloween just a few days away. I thought it would be fun to try something a bit different. I hope you like it.

Ingredients

• 8 cups cubed peeled pie pumpkin or winter squash, (2-1/4 lb/1 kg)
• 1 red onion, chopped
• 2 tbsp. grated fresh ginger
• 3 cloves garlic, chopped
• 1 small red chili pepper
• 1 can coconut milk
• 3 cups vegetable broth
• 2 tbsp. fish sauce
• 1/2 cup chopped fresh cilantro
• 2 tbsp. lime juice
• 1 tbsp. packed brown sugar

Directions

1. In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper. Pour in coconut milk, broth and fish sauce.
2. Cover and cook on low for 5 to 8 hours.
3. Using immersion blender, purée soup until smooth. Stir in cilantro, lime juice and brown sugar.

Bible Readings: Judges 16-18, Luke 7:1-30