October 22, 2018
Comfort Food, Dinner, Soups/Stews,
Vegetables, Carrot, Onions, Pumpkin , Thai, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Entertaining, Potluck, Winter, Weeknight Meals, Blender, Slow Cooker, Gluten-Free, No Eggs, Non-Dairy more
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"From one of our national supermarkets and their free in store magazine, July 2018."
Place the combined pumpkins, carrot, onion, curry paste, stock and coconut milk in a slow cooker and cover and cook for 4 hours on high (or 6 hours on low) or until pumpkin is tender and mixture thickens slightly and then set aside to cool slightly.
Using a stick blender to carefully blend pumpkin mixture until smooth and then stir in sugar, lime juice and fish sauce and season.
Ladle the soup evenly among serving bowls and drizzle with coconut cream and season.
TIP - Freeze the cooked pumpkin soup in airtight containers for up to 3 months. Reheat in a saucepan over medium-high heat before drizzling with the coconut cream to serve.
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