Thai Pumpkin Noodle Soup

Makes 8 portions

1 white onion, diced
1/3 pumpkin (approx. 900kg)), skin removed and cut into 1cm cubes
4 cloves of garlic, crushed
3 tbsp Red Thai paste
1 pack Tempeh, cut into small pieces
425ml can coconut milk
500ml water
2 red capsicum, diced
2x 90g bundles of Udon noodles
2 cups edamame beans
Pumpkin seeds & sesame oil to serve
1 x 6 litre slow cooker

Add all the ingredients except the noodles and edamame to the slow cooker. Cook on the low setting for 6 hours. 

Add the noodles broken into 1-2 inch pieces. Cook for 1 hour. Add the edamame beans. 

Cook for another 30 minutes.

 Serve with a sprinkle of pumpkin seeds and a drizzle of sesame oil.