You can’t go past Pumpkin soup in the cooler months!

This simple recipe is packed with flavour with coconut milk, red chilli and coriander, and is delicious in Winter, or anytime throughout the year.

Slow Cooker Coconut Pumpkin Soup

Prep Time – 15 mins

Cook Time – 4 hours

Ingredients –

3 cloves garlic, crushed
½ teaspoon dried chilli flakes
1.5 kilogram pumpkin, chopped coarsely
1 large onion (200g), chopped coarsely
1 cup (250ml) coconut milk
2 cups (500ml) vegetable stock
2 tablespoons roasted unsalted peanuts
1 fresh long red chilli, sliced thinly
¼ cup loosely packed small fresh coriander leaves

 

Method

  1. Place garlic, dried chilli, pumpkin, onion, coconut milk and stock in a 4.5-litre (18-cup) slow cooker. Cook, covered, on high, for 4 hours.
  2. Cool soup for 10 minutes. Using a stick blender, blend soup until smooth. Season to taste.
  3. Serve soup topped with peanuts, fresh chilli and coriander.

Notes- Serving suggestion- serve with thin slices of toasted baguette and lime wedges.
Suitable to freeze after Step 2.

Source – womensweeklyfood.com.au