Thai Pumpkin Coconut Soup with Carrots

4 cups Fresh Pumpkin or Canned or winter sqash
1/2 red onion chopped
1 Tbsp Grated fresh Ginger
2 Cloves garlic chopped
1 Small Red Chilli Pepper (such as Thai Birds eye) seeded and chopped.
400ml (1 can) Coconut milk
1.5 Cups Vegetable broth
1 Tbsp Fish Sauce
1/4 Cup fresh Parsley or Cilanto chopped
1 Tblsp Lime juice or squeese juice from one small lime
1/2 Tblsp Brown Sugar.
10 medium baby Carrots chopped or not

Using fresh pumpkin gives a hearter thicker soup.
You may want to add more vegetable broth for a thinner soup consitancy.
If using a stand alone blender; blend in smaller amounts

In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper and carrots. Pour in Coconut milk, broth and fish sauce.
Cooke on low for 5 - 8 hours.
Using Immersion blender or Stand alone blender , puree soup untill smooth, Stir in Parsley or Cilantro, lime juce and brown sugar.
Serve up with a dollup of sour creme is you wish.

Serving Size: Makes aproximately 6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user JUNEBUGT.