Pumpkin is a common ingredient in Thai cooking. Pie pumpkins are not always available in grocery stores throughout the year, but butternut squash makes a great alternative. Add another chili pepper if you like heat. For colour and added texture, sprinkle with sliced red chili pepper just before serving.

• 8 cups (2 L) cubed peeled pie pumpkin or winter squash, (2-1/4 lb/1 kg)
• 1 red onion, chopped
• 2 tbsp (30 mL) grated fresh ginger
• 3 cloves garlic, chopped
• 1 small red chili pepper, (such as Thai bird)
• 1 can (400 mL) coconut milk
• 3 cups (750 mL) vegetable broth
• 2 tbsp (30 mL) fish sauce
• 1/2 cup (125 mL) chopped fresh cilantro
• 2 tbsp (30 mL) lime juice
• 1 tbsp (15 mL) packed brown sugar

• In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper. Pour in coconut milk, broth and fish sauce.
• Cover and cook on low for 5 to 8 hours.
• Using immersion blender, purée soup until smooth. Stir in cilantro, lime juice and brown sugar.

• For vegetarians: Sustitute soy sauce for the fish sauce to make your soup vegetarian.