Vegetarian

Thai Pumpkin Soup - Slow Cooker is for Dinner.

Thai Pumpkin Soup - Slow Cooker takes 50 minutes to prepare.

Thai Pumpkin Soup - Slow Cooker takes 240 minutes to cook.

Thai Pumpkin Soup - Slow Cooker makes 15 servings.

The ingredients for Thai Pumpkin Soup - Slow Cooker are:

Pumpkin cubed
Sweet potatoe cubed
chillies diced
chicken stock
thai red curry paste (2-4 tblpns to taste)
Onions caramelized
salt + pepper
Olive oil
parsley chopped
Coconut milk

Here is how you make Thai Pumpkin Soup - Slow Cooker:

Add the curry paste, sweet potatoes, pumpkin, chillies and olive oil to the slow cooker set to high. Allow to boil for one hour. Meanwhile caramelise sliced onions on a low heat with olive oil. Add to the slow cooker when pumpkin soft to mash with a fork. Stir in the stock while mashing everything together roughly. Allow to cook on medium heat in the slow cooker for 3 hours, and then switch to a low heat until ready to serve (then flick to high for 20 minutes).You can leave this soup thick and chunky, or you can use a hand held mixer to churn it into a well mixed liquidy soup. Add broth until at the consistency you desire.Serve with gently stirred in coconut milk and a sprinkling of parsley or corriander!Serving Size: 15 adults (freezes well for later dinners at short notice)Number of Servings: 15Recipe submitted by SparkPeople user PETRIEDISH1.

The nutritional information for Thai Pumpkin Soup - Slow Cooker is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 364.0

• Total Fat: 33.5 g
• Cholesterol: 1.5 mg
• Sodium: 376.6 mg
• Total Carbs: 14.9 g
• Dietary Fiber: 2.1 g
• Protein: 3.3 g