The creaminess of pumpkin soup without the dairy and the added ease of throwing it all in your slow cooker and come back to a tasty soup with a delightful chilli kick.
Looking for more slow cooker soups ?
Ingredients
3 cloves garlic, crushed
½ teaspoon dried chilli flakes
1.5 kg pumpkin, chopped coarsely
1 large brown 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.
Accompany with thin slices of toasted baguette and lime wedges.
Suitable to freeze at the end of step 2.
Note
Related
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.