May 11, 2016
Slow cooked Thai pumpkin soup
6 hrs 15 mins
1kg chopped pumpkin
2x chopped carrots
2x cups chicken stock
1x tin coconut cream
1 tsp brown sugar
2 tsps garlic
1 tsp ginger
1 tbsp fish sauce
2 tsp thai red curry paste (more if desired)
2 tbsp lime juice
1/4 cup of sliced spring onions or 1x brown onion peeled and sliced
1 tsp parsley
1 tsp coriander
1Pop into a slow cooker on low for at least 6 hours.
2Once cooked blend until smooth and serve with crusty bread.
1I have also added more vegetables to this recipe such as cauliflower, leek and sweet potato its very versatile just add an extra cup of stock or coconut cream to compensate.
Submitted by Jarrah King
July 5, 2019
Really lovely soup! If you love spice I recommend adding a bit more curry paste 😊
April 13, 2019
Love this soup have it on right now can’t describe flavour just amazing i cook this regulary
Absolutely loved this! Even hubby who is not generally a soup person was pleased. Will definitely make again.
May 1, 2018
Delicious and easy. As spicy as you wish to make it. I think you could do it with a laksa paste base as well. Give it a go … yum
Mildly Spicy! Very nice flavour & texture. Got my Thau fix the healthier way!
April 22, 2018
Made this last night, it’s one of the nicest S/C pumpkin soup I have made, will be a regular winter warmer.
May 2, 2017
Sorry Melita I never got notified of your question if you see this it isn’t spicy at all my young children eat this with no problem it just gives it a lovely depth of flavour and just a little hint of chilli. As Paulene mentioned you can use salt reduced stock and fish sauce or if you want to you can leave the fish sauce completely out.
December 27, 2016
Melita if you are watching your salt intake the stock and fish sauce would contain a fair amount. You could use salt reduced versions instead perhaps?
I wouldn’t think 2 tsp of paste would be overly spicy no but I’ve not cooked it myself to be certain 🙂
Is this spicy please? is it good for people who suffer from high blood pressure?
June 9, 2016
So good! My kids who won’t eat pumpkin ask when I’m cooking it again!
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