Pumpkin is a common ingredient in Thai cooking. Pie pumpkins are not always available in grocery stores throughout the year, but butternut squash makes a great alternative. Add another chili pepper if you like heat. For colour and added texture, sprinkle with sliced red chili pepper just before serving.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2012
- 8 cups cubed peeled pie pumpkins (2-1/4 lb/1 kg)
- 8 cups cubed peeled winter squash (2-1/4 lb/1 kg)
- 1 red onion chopped
- 2 tablespoons grated fresh ginger
- 3 cloves garlic chopped
- 1 red chili pepper (such as Thai bird
- 1 can coconut milk
- 3 cups vegetable broth
- 2 tablespoons fish sauce
- 1/2 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon packed brown sugar
MethodIn 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, lime juice and brown sugar.
Change it up:
For vegetarians: Sustitute soy sauce for the fish sauce to make your soup vegetarian.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 644 mg
- Sugars 11 g
- Protein 3 g
- Calories 159.0
- Total fat 10 g
- Potassium 560 mg
- Cholesterol 2 mg
- Saturated fat 9 g
- Total carbohydrate 18 g
- Iron 19.0
- Folate 13.0
- Calcium 4.0
- Vitamin A 19.0
- Vitamin C 17.0