Slow cooked Thai pumpkin soup
Submitted by Jarrah King
Thai Pumpkin Soup
Slow cooked Thai pumpkin soup
Serving: 6
Ingredients
- 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
Instructions
- Pop into a slow cooker on low for at least 6 hours.
- Once cooked blend until smooth and serve with crusty bread.
Notes
- I 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.
Tried this recipe?Scroll Down To Share What You Think
So good! My kids who won’t eat pumpkin ask when I’m cooking it again!
Is this spicy please? is it good for people who suffer from high blood pressure?
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 🙂
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.
Made this last night, it’s one of the nicest S/C pumpkin soup I have made, will be a regular winter warmer.
Mildly Spicy! Very nice flavour & texture. Got my Thau fix the healthier way!
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
Absolutely loved this! Even hubby who is not generally a soup person was pleased. Will definitely make again.
Love this soup have it on right now can’t describe flavour just amazing i cook this regulary
Really lovely soup! If you love spice I recommend adding a bit more curry paste ?
I’m not a big pumpkin soup fan & usually just make it for my husband but this recipe was a really lovely alternative to my usual recipe. The thai red curry paste & coconut milk made it extra tasty & not too spicy with only a hint of heat. We all loved it!
Made this Thai pumpkin soup yesterday yummy
Hi Pauline, do I need to put in the lime juice?
You could leave it out if you prefer? 🙂
so yummy. I added extra Ginger and 1/2 to chilli paste to help get rid of a flu…. sooooo delicious. Everyone loves it.
I make this soup all the time for my work lunchs. I add what other vegtables are in the fridge and extra spice if i feel like.
I made this today all gone family loved it
Will be making this again Yummy ??
Absolutely delicious and mild as well, great for little ones.
I didn’t have any limes or parsley but tasted great without it ?
Super simple to make. I add a some fresh chilli to spice it up a little. It’s our go to Saturday night meal.
Hi what size tin of coconut cream do you use?
I’d probably go a standard 400ml tin Wendy
Absolutely beautiful, I will definitely be making this again. I added a small head of Cauliflower as well as a leek.
This was a lovely yummy soup. Perfect for a cold wintery day. I used only 1tsp of green curry paste as that is all I had and it had a nice gentle heat to it. Will definitely make again.
Thanks so much for leaving your feedback Jan 🙂