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Slow-cooker Thai pumpkin soup
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In FoodOn Friday 26th Oct, 2018

Slow-cooker Thai pumpkin soup

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Starts at 60 Writers

A super flavoursome comfort food!

This isn’t any old pumpkin soup recipe, this Thai-style version is absolutely exploding with flavour and will have everyone asking you for the recipe. With a hint of spice from the red curry paste and topped off with the delicious coconut cream, it will be hard to go back to the normal flavours of traditional pumpkin soup after trying this one! Not only does it taste amazing but using the slow-cooker takes away all of the effort that goes into making the perfect creamy soup consistency. It really is as simple as throwing everything in the pot and waiting. If the delicious taste isn’t enough then be prepared for your house to fill with the most mouthwatering aromas as the slow-cooker works its magic!

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 tablespoons red curry paste
  • 4 cups (1L) chicken stock
  • 400ml can coconut milk
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 2 teaspoons fish sauce
  • 1/3 cup (80ml) coconut cream

Method

  1. Add pumpkin, carrot, onion, curry paste, stock and coconut milk in a slow cooker. Place lid on and cook for 4 hours on high or 6 hours on low. Make sure pumpkin is tender and mixture is thickening slightly. Set aside to cool slightly.
  2. Use hand-held blender to blend soup together until completely smooth. Stir in sugar, lime juice and dish sauce. Season well.
  3. Ladle into serving dishes. Drizzle coconut cream over the top. Season. Serve.
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