Thai-Style Chicken Pumpkin Soup

1 tbs. extra-virgin olive oil

4 boneless skinless chicken breast halves, cut into 1-in. cubes

1 large white onion, peeled, halved, and thinly sliced

3 cloves garlic, minced

1 tbs. minced fresh ginger

1/2 tsp. crushed red pepper flakes

2 stalks celery, trimmed and diced

2 carrots, peeled, trimmed, and diced

1 (15-oz.) can solid-pack pumpkin

1/2 c. mango nectar

1/2 c. fresh lime juice

1/2 c. creamy peanut butter

4 c. low-sodium chicken broth

2 c. water

3 tbs. rice wine vinegar

1/2 c. chopped fresh cilantro, divided

1/2 c. heavy cream

1 tbs. cornstarch

6-8 c. hot cooked basmati or jasmine rice

3 green onions, sliced

1/2 c. roasted unsalted peanuts, coarsely chopped

Heat oil in large nonstick skillet over medium heat. Add chicken and cook, stirring occasionally, about 3 minutes. Add onion, garlic, ginger and red pepper flakes; cook 1-2 minutes longer or until mixture is fragrant. Remove from heat.

Place chicken mixture in slow cooker. Add celery, carrot, pumpkin, mango nectar, lime juice, peanut butter, broth and water; stir to combine. Cover and cook on low 8 hours or on high 4 hours.

Stir in vinegar and 1/4 c. chopped cilantro. In a small mixing bowl, mix cream and cornstarch together; stir mixture into soup. If soup was cooked on low, turn to high. Simmer, uncovered, 10 minutes or until soup thickens.

To serve, put rice in soup bowls and ladle soup around rice. Sprinkle with remaining cilantro, green onions, and peanuts.

(Crock-Pot Cookbook)