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.

Serves 8

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