Pumpkin Coconut Soup
(Recipe originally from canadianliving.com)
Fall is the time for pumpkin — and not just pumpkin spice lattes either! Pumpkins have lots of fibre and are ful of antioxidant-rich vitamin A. Pumpkin is a common ingredient in Thai cooking and this tasty soup is a great example.
8 cups (2 ¼ lb/1 kg) cubed, peeled pie pumpkins
8 cups (2 ¼ lb/1 kg)cubed, peeled winter squash
1 red onion, chopped
2 tablespoons grated fresh ginger
3 cloves garlic, chopped
1 red chili pepper
1 can coconut milk
3 cups vegetable broth
2 tablespoons fish sauce (substitute soy sauce for a vegetarian soup)
½ cup fresh cilantro, chopped
2 tablespoons lime juice
1 tablespoon packed brown sugar
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, puree soup until smooth. Stir in cilantro, lime juice and brown sugar