Slow cooker Thai Pumpkin soup.

This is so so good on these cold winter nights, sit by the fire and devour a bowl of this!


You will need these ingredients to feed a family of 4:
2 Tbsp Butter or Olive Oil or Coconut Oil
1 Onion – Diced
2 Garlic Cloves – Peeled, Crushed & Diced
2tsp – 2Tbsp Thai Red Curry Paste (Homemade or I recommend Valcom brand)
800gm Crown Pumpkin – Skin removed & Chopped
2 Carrots – Chopped
2 Medium Sized Floury Potatoes – Peeled and Chopped
2tsp – 2Tbsp Homemade or Organic Peanut Butter – I use crunchy
3 Cups of Water
1tsp Organic Chicken or Vege Stock
1/2 Cup Sour Cream or Coconut Cream or Natural Yoghurt
Handful of Cashew Nuts – Optional

First off, sweat your onions and garlic in a pan with your butter, trying not to brown them. Next add the curry paste (tweak the measurements to suit your own tastes – we love spice so we go for 2Tbsp) and fry with the onion and garlic until fragrant.
Then add this to your slow cooker along with The chopped pumpkin, carrots and potatoes. Pour over the water and add the stock powder (Or alternatively use 3 Cups of homemade stock) Cover and cook on low for 6-8 hours or high for around 4 hours.
1 hour before serving mix in the peanut butter and cashews. When ready to serve mash with a potato masher, leaving it slightly chunky and mix through the cream component.
We like to mix in some cooked strips of free farmed Pork Fillet to complete the meal but for a Vegetarian option try topping with some toasted pumpkin and sunflower seeds.
I wont include a shot of the bowl my husbean licked clean!
Hope you love it as much as we do x

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