Simple Pumpkin Soup (Crock-Pot)

There's no roasting or sauteing prior to putting this is in the Crock-Pot... it's super simple and you don't need to dirty an extra pan.

I made this to go with teriyaki salmon (not posting the recipe because I was in a hurry and really don't know what I did to make the teriyaki sauce). On top is a drizzle of Sriracha hot sauce and dot of my new favorite dipping sauce for fish, chicken, or...anything.  See at the end of this post for details.

What you need:

1/2 pound fresh pumpkin, skin and seeds removed and cut into 1-2 inch chunks (or use some canned pumpkin for this... I actually did a some of each because that's what I had)
1 medium carrot, cut into 1/2 inch slices and halved
1 medium onion, chopped roughly
1 yellow bell pepper, chopped roughly
2 small hot peppers (optional), stems removed
1 cup chicken broth
2 cups Silk coconut milk (the refrigerated stuff... or just use regular low-fat milk)
1/2 cup coconut milk from a can
1 tablespoon Ketjap Manis Marinade (Thai version)
1 tablespoon Thai fish sauce
Garlic-ginger puree/paste (or a bit each of garlic and ginger powder, but you may need extra salt or soy sauce in this case, because the puree or paste is usually a bit salty)

Put pumpkin, carrot, onion, bell pepper, hot peppers, and chicken broth in slow cooker.  Cook on high until everything is soft, which should be 4-5 hours.  Add milks, Ketjap Manis, fish sauce, and garlic-ginger puree/paste.   Puree everything with an immersion blender.  Enjoy!

UPDATE:

Just made this again with a few little changes... it was equally delicious, but slightly different flavored.  I used only the fresh pumpkin this time, subbed a yellow summer squash in for the bell pepper, and omitted the Ketjap Manis Marinade and garlic-ginger puree, but added two chipotle peppers.  It has a bit of a kick, so if you don't like spicy, use less chipotle or maybe omit the two hot peppers.  Yum!



Awesome Sauce (to use on top of this soup or on anything else):

1/2 cup each low-fat yogurt and fat-free cream cheese
1/4 low-fat mayonnaise
2 teaspoons + Sriracha hot sauce (I go with a tablespoon or more, but I like it spicy)
1 teaspoon garlic powder

Mix well.  Done!