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–+ servings

Thai Chicken & Pumpkin Soup

Marla Hingley
For a vegetarian version, omit the chicken and replace the broth with vegetable stock.
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Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Servings 8

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 Tbsp fresh ginger minced
  • 1/2 tsp red pepper flakes
  • 3/4 cup GF creamy peanut butter
  • 1 1/2 cups canned pure pumpkin
  • 1/2 cup mango nectar or juice
  • 1/4 - 1/2 cup lime juice to taste
  • 4 cups GF chicken broth
  • 2 celery stalks diced
  • 2 carrots diced
  • 3 chicken breasts 1" cubes
  • 1 cup canned coconut milk low fat or full fat
  • 1 Tbsp cornstarch
  • 1/2 cup fresh cilantro chopped
  • 2 cups hot cooked rice jasmine or basmati (optional)

Optional Toppings

  • 3 green onions minced
  • 1/2 cup peanuts chopped
  • Lime wedges

Instructions
 

  • Sauté onions in oil until soft, then stir in garlic, ginger, and red pepper flake. After another minute transfer to crock pot.
  • In a bowl whisk together peanut butter, pumpkin, and juices. Once smooth, pour into crock pot.
  • Add broth, celery, carrots and 2 cups water. Cover and cook on LOW for 8hrs or HIGH for 4 hrs.
  • About 30 minutes before serving, fry chicken cubes until fully cooked then add to crock pot (set to HIGH).
  • In a bowl whisk together coconut milk and cornstarch, then pour into soup along with cilantro. Stir, and simmer uncovered for 10 minutes until thickens slightly. Season to taste with salt and pepper.
  • If desired, put about 1/2 cup rice into each bowl, then ladle soup in around rice. Garnish with any toppings you'd like.

Notes

To make the soup have a more Thai (coconut) flavor, reduce the amount of chicken stock used and replace with more canned coconut milk (full fat will have more flavor).
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