Pumpkin is a common ingredient in Thai cooking. Since pie pumpkins are not always available in grocery stores throughout the year, butternut squash makes a great alternative. Add another chili pepper if you like heat. For colour and added texture, sprinkle with diced red pepper just before serving.
In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper. Pour in coconut milk, broth and fish sauce.
Cover and cook on low for 5 to 8 hours.
Using immersion blender, puree soup until smooth. Stir in cilantro, lime juice and sugar.
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|Serving Size: 1 Serving (284g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 94 (64%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 9.1g||46 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 562.7mg||19 %|
|Potassium 570mg||15 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 13.3g|
|Protein 2.8g||4 %|
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Calories per serving: 147
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