Thai Chicken Pumpkin Soup
12 chicken tenders
garlic salt
black pepper
4 tablespoons butter
2 onions
4 cloves garlic, crushed
2 cups water
2 (29 oz. cans) pureed pumpkin
2 (14 oz. cans) coconut milk
2 (15 oz. cans) coconut cream
fresh grated zest of 2 whole lemons
2 tablespoons fish sauce
dried red pepper flakes, to taste
Season chicken tenders with garlic salt and black pepper and cook in butter in a frying pan over medium heat until softly done; do not overcook. Set aside and cool, then shred or tear into small pieces. In the same frying pan, that still contains the browned chicken juices and butter, saute onions and garlic until onions are soft. Scrape all onion mixture into a blender with the water and blend until almost smooth, not quite, want some small texture to remain. Pour into a large crock pot. Stir in the rest of the ingredients. Cook at low heat until heated through.
