Slow Cooker Thai-Style Chicken Pumpkin Soup

Slow cooker Thai-style chicken pumpkin soup. This pumpkin soup is fragrant with Thai flavors, and if you’ve never slow-cooked soup before it’s good to know that you have to brown the chicken, onion, garlic, ginger, and red pepper flakes first, then put all remaining ingredients in the pot and stir.

What are the benefits of eating pumpkin?

Pumpkin is great for people who are looking to lose weight. It has a low calorie count and is high in fiber.

Pumpkin is a popular vegetable that has been used for centuries as an ingredient in many dishes. It’s also a great source of nutrients and vitamins, and it can be eaten raw or cooked. Pumpkins are very healthy and can provide many benefits to the body, such as:

– Low-calorie count: Pumpkin has only about 50 calories per cup, which makes it an excellent food for those who want to lose weight.

– High in fib

What are the benefits of cooking soup in a slow cooker?

A slow cooker is a device that cooks food at a low temperature, typically between 65 and 300 degrees Fahrenheit. This type of cooking is perfect for soups because it extracts more flavor from the ingredients and it also helps to keep the soup warm for a long time.

The benefits of cooking soups in a slow cooker are numerous. Below are some of them:

– The soup will have more flavor because it is cooked over a longer period of time

– The soup will be warm for a long period of time

– You can cook the soup while you are away from home.

– Pumpkin contains about 8% of your daily recommended intake of fiber, which helps keep you full longer and regulates your digestion system.

Can I store chicken pumpkin soup?

This is a question that many people ask when they make this soup. Pumpkin and chicken are both perishable foods and it is not advisable to store them for more than a few days. However, there are ways to preserve the soup without compromising its flavor or texture.

Freezing the soup in individual portions is one of the most popular methods of preserving it. This method will prevent the soup from changing in flavor or texture even after months of storage. The only downside to freezing the soup is that it will need to be defrosted before use and this process can take up to 24 hours. You can also store the entire batch in a freezer-safe container and then freeze it for up to 3 months without any loss in quality or taste.

Slow Cooker Thai-Style Chicken Pumpkin Soup

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Ingredients

• 1 tablespoon extra-virgin olive oil
• 6 boneless and skinless chicken breasts,cubed
• 1 large white onion, peeled and thinly sliced
• 3 cloves garlic, peeled and minced
• 1 tablespoons minced fresh ginger
• 1/2 teaspoon crushed red pepper flakes
• 2 stalks celery, trimmed and diced
• 2 carrots,peeled, trimmed and diced
• 15 oz (450 ml) can solid-pack pumpkin
• 1/2 cup (125 ml) mango nectar
• 1/2 cup (125 ml) freshly squeezed lime juice
• 1/2 cup (125 ml) creamy peanut butter
• 4 cups (1 L) reduced-sodium chicken broth
• 3 tablespoons rice vinegar
• 1/2 cup (125 g) minced fresh cilantro,divided
• 1/2 cup (125 ml) heavy (double) cream
• 1 tablespoon cornstarch
• 2 cups (500 g) hot cooked rice
• 3 green onions,minced
• 1/2 cup 9125 g) roasted unsalted peanuts,coarsely chopped
• lime wedges

Method