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Slow cooker Thai-style pumpkin soup

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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.

  • Serves4
  • Cook time4 hour
  • Prep time10 minutes


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. Step 2

    Use a stick blender to carefully blend pumpkin mixture until smooth. Stir in sugar, lime juice and fish sauce. Season.
  3. Step 3

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