Thai-Style Chicken Pumpkin Soup

Not sure how crazy I am about this one. I did have two generous bowls and it did make me pretty happy though. Not sure if it cooked too long and the citrus / vinegar was too strong, or not creamy enough for your typical pumpkin soup? Overall not bad. I'm going to try the butternut squash soup next as far as soups go- so this one is good for a different taste.
(Again adapted from Best Loved Slow cooker recipes)- I need to order that Paleo book....

Ingredients (as is makes 4 - 6 servings in a smaller crockpot- I have a 5qt so I also increase ingredients)
*1 tablespoon extra virgin olive oil
6 boneless skinless chicken breasts, cut into 1 inch cubes (I used about 12)
1 large white onion, thinly sliced ( I only had red in the house, it was fine)
3 cloves garlic, minced (I used 6)
1/2 - 3/4 crushed red pepper flakes
1 tbsp minced fresh giner (I only had ground so had to follow the conversion- and used 2 tbsp)
*2 stalks celery trimmed and diced (I used four)
2 carrots, peeled, trimmed and diced (again 4)
1 can (15 ounces) solid- pack pumpkin ( I used 30)
1/2 cup mango nectar
1/2 cup fresh lime juice- I put almost a full cup- probably too much
1/2 cup creamy peanut butter- ( I used almost a cup- could have substituted for almond butter but wanted to use up the last of my peanut butter)
4 cups low- sodium chicken broth (almost 8)
*3 tbs rice vinegar
1/2 cup minced fresh cilantro, divided
*1/2 cup heavy cream- (I took it easy on this- not supposed to have it, but oh well)
1 tbsp cornstarch
*2 to 4 cups hot cooked rice (I used Jasmine)
3 green onion, minced
1/2 cup roasted unsalted peanuts, coarsely chopped
lime wedges (optional)


First heat the oil over medium heat, adding chicken to cook, stirring occasionally only about 3 minutes (doesn't need to be completely cooked) Add onion, garlic, giner and red pepper flakes, cook for 1 or 2 minutes longer until mixture is fragrant.

 

        Transfer chicken mixture to slow cooker. Add celebry, carrots, pumpkin, mango nectar, lime juice, peanut butter, broth, and 2 cups of water, stir to combine. Cover; cook on LOW 8 hours or HIGH for 4 hours. 

          Stir in rice vinegar and 1/4 cup cilantro, mix cream and cornstartch together in small mixing bowl. Stir mixture into soup. Turn setting to HIGH. Simmer, unconvered, 10 minutes or until soup thickens.

      
     To serve, put rice in soup bowls. Ladle soup around rice. Sprinkle reaming cilantro, green onions, and peanuts. Squeeze fresh lime juice over soup if desired. (enjoy with Tostitios lime chips if desired :) ) Not exactly on the approved food list- oops!