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
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