Pumpkin is a common ingredient in Thai cooking. Pie pumpkins are usually available in grocery stores during the fall months, but butternut squash makes for a great alternative. The daring folks might like another chili pepper. For colour and added texture, sprinkle with sliced red chili pepper just before serving.
Thai Pumpkin Coconut Soup
Recipe type: Soup
Cuisine: Thai
Prep time:
Cook time:
Total time:
Serves: 5 servings
Ingredients
- 8 cups cubed, peeled pie pumpkin or butternut squash
- 1 red onion, chopped
- 2 tbsp fresh ginger, grated
- 3 cloves garlic, chopped
- 1 small red chili pepper, chopped
- 1 can coconut milk
- 3 cups vegetable broth
- 2 tbsp fish sauce
- ½ cup fresh cilantro, chopped
- 2 tbsp lime juice
Instructions
- 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 and lime juice just prior to serving.