Thai Pumpkin Soup

  ,

May 11, 2016

Thai Pumpkin Soup 5 0 5 1

Slow cooked Thai pumpkin soup

  • Prep: 15 mins
  • Cook: 6 hrs
  • 15 mins

    6 hrs

    6 hrs 15 mins

  • Yields: 6-8 bowls

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

Directions

1Pop into a slow cooker on low for at least 6 hours.

2Once cooked blend until smooth and serve with crusty bread.

Notes

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

00:00

4 Reviews

jarrah king

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.

Paulene @ Slow Cooker Central

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 🙂

MELITA James Ordway

December 27, 2016

Is this spicy please? is it good for people who suffer from high blood pressure?

Renee Taylor

June 9, 2016

So good! My kids who won’t eat pumpkin ask when I’m cooking it again!

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