Thai Pumpkin Coconut Soup

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This is from the November 2012 Canadian Living - I didn't have time to make it in the slow cooker, haha, so I made it on the stove. It's really good! 
8 cups cubed peeled pie pumpkin or winter squash (I used a butternut squash - good size, just barely made 8 cups)
1 red onion, chopped
2 tbsp grated fresh ginger
3 cloves garlic, chopped
1 small red chili pepper
1 can coconut milk
3 cups vegetable or chicken stock (I used one tetra pak of chicken stock)
2 tbsp fish sauce
1/2 cup chopped fresh cilantro (didnae have)
2 tbsp lime juice
1 tbsp packed brown sugar

 In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper. Pour in coconut milk, broth and fish sauce. Cover and cook on low for 5 to 8 hours.
Using immersion blender, purée soup until smooth. Stir in cilantro, lime juice and brown sugar.

 Or on stovetop: use a little bit of oil, cook onions until translucent, add garlic, cook, and ginger (if you have powdered, or fresh) and chili (flakes or a fresh one) - add squash, stock. Cook, covered, until squash is cooked, about 25 minutes or so. Puree in blender or with immersion blender. Add the coconut milk, fish sauce, lime juice, and brown sugar - heat through. 

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