thai pumpkin soup
thai pumpkin soup

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


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


1 Review

Renee Taylor

June 9, 2016

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

All fields are required to submit a review.

Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.

%d bloggers like this: