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.
Serving suggestion: Accompany with thin slices of toasted baguette and lime wedges.
Suitable to freeze: at the end of step 2.Note