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<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.