Slow cooker Thai-style pumpkin soup

If you love pumpkin soup, try this Thai-style recipe with coconut milk and red curry paste. It is spicy, warming and really easy to make in the slow cooker.

4

10m

4h

Ingredients

  • 800g butternut pumpkin, seeded, peeled, coarsely chopped
  • 800g Kent pumpkin, seeded, peeled, coarsely chopped
  • 1 carrot, peeled, coarsely chopped
  • 1 brown onion, coarsely chopped
  • 2 tbs red curry paste
  • 4 cups (1L) chicken stock
  • 400ml can coconut milk
  • 1 tbs brown sugar
  • 1 tbs lime juice
  • 2 tsp fish sauce
  • 1/3 cup (80ml) coconut cream

Method

STEP 1

Place the combined pumpkin, carrot, onion, curry paste, stock and coconut milk in a slow cooker. Cover and cook for 4 hours on high (or 6 hours on low) or until the pumpkin is tender and mixture thickens slightly. Set aside to cool slightly.

STEP 2

Use a stick blender to carefully blend pumpkin mixture until smooth. Stir in sugar, lime juice and fish sauce. Season.

STEP 3

Ladle the soup evenly among serving bowls. Drizzle with coconut cream. Season.

Dietary Information

Dairy-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.