Slow Cooker Thai-Style Pumpkin Soup

Spice up pumpkin soup with this Thai-inspired recipe (recipe below). With only 10 mins prep time needed, this dish is great for those cooler weeknights.

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SLOW COOKER THAI-STYLE PUMPKIN SOUP
Serves 6 Prep 10 mins (+ cooling time) Cooking 40 mins

800g butternut pumpkin, seeded, peeled, coarsely chopped
800g Kent pumpkin, seeded, peeled, coarsely chopped
1 carrot, peeled, coarsely chopped
1 brown onion, coarsely chopped
2 tbs red curry paste
4 cups (1L) chicken stock
400ml can coconut milk
1 tbs brown sugar
1 tbs lime juice
2 tsp fish sauce
1/3 cup (80ml) coconut cream

Place the combined pumpkin, carrot, onion, curry paste, stock and coconut milk in a slow cooker. Cover and cook for 4 hours on high (or 6 hours on low) or until the pumpkin is tender and mixture thickens slightly. Set aside to cool slightly.
Use a stick blender to carefully blend pumpkin mixture until smooth. Stir in sugar, lime juice and fish sauce. Season.
Ladle the soup evenly among serving bowls. Drizzle with coconut cream. Season.