Coconut Pumpkin Soup

Prep + cook time 4 hours 45 minutes Serves 4

3 cloves of garlic, crushed

½ teaspoon dried chilli flakes

1.5kg pumpkin, chopped coarsely

1 cup coconut milk

2 cups vegetable stock

2 tablespoons roasted unsalted peanuts

1 fresh long red chilli, sliced thinly

¼ cup loosely packed coriander


1.     Place garlic, diced 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.

Adapted from AuStralian Womens Weekly ~ Comfort Foods