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.
Transcript Local Thai-style pumpkin soup. Start by placing the pumpkin, carrot, onion, curry paste, stock and coconut milk in a slow cooker. Stir to combine. Cover and cook for four hours on high or until the pumpkin is tender and the mixture thickens slightly. Set aside to cool slightly.
Next, use the stick blender to carefully blend the pumpkin mixture until smooth. Add the sugar, lime juice and fish sauce and stir to combine. Season with salt and pepper. Ladle the soup evenly among serving bowls and serve with bread. Then drizzle with coconut cream.
Season with salt and pepper. Top with coriander and chilli and finish with a drizzle of lime. Made in the slow cooker, this warming pumpkin soup gets a kick from the delicious Thai-style flavours.
Serves
4
Prep
10m
Cooking
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
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.
