Slow Cooker Thai-Style Chicken Pumpkin Soup

Step 1

In a large nonstick skillet, heat extra-virgin olive oil over medium heat. Add cubed chicken and cook, stirring occasionally, for about 3 minutes. Add onion, garlic, ginger, and crushed red pepper flakes. Cook, stirring, for a further 1-2 minutes or until mixture is fragrant.

Step 2

Transfer cooked chicken mixture to slow cooker. Add celery, carrots, pumpkin, mango nectar, lime juice, peanut butter, chicken broth, and 2 cups (500 ml) water. Stir well. Cover slow cooker and cook on low-heat setting for 8 hours.

Step 3

Stir in rice vinegar and 1/4 cup (60 g) minced cilantro. In a small mixing bowl, combine heavy (double) cream and cornstarch. Mix well and stir creamy mixture into soup. Switch heat to high and simmer, uncovered, for 10 minutes or until soup thickens.

Step 4

To serve, put hot cooked rice in soup bowls. Ladle chicken pumpkin soup around the rice. Sprinkle with remaining minced cilantro, green onions, and peanuts. Garnish with lime wedges.