Thai Pumpkin Soup

Slow cooked Thai pumpkin soup

Submitted by Jarrah King

Thai Pumpkin Soup

Slow cooked Thai pumpkin soup
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Serving: 6
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins

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?Let us know how it was!

19 thoughts on “Thai Pumpkin Soup”

    1. 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 🙂

  1. 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.

  2. Pettienne Craig

    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

  3. Jessica Doensen

    Absolutely loved this! Even hubby who is not generally a soup person was pleased. Will definitely make again.

  4. 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!

  5. so yummy. I added extra Ginger and 1/2 to chilli paste to help get rid of a flu…. sooooo delicious. Everyone loves it.

  6. 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.

  7. Absolutely delicious and mild as well, great for little ones.
    I didn’t have any limes or parsley but tasted great without it 😃

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