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.
Serves44
Cook time4 hr4 hour
Prep time10 mins10 minutes
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.
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
