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.
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