Thai Style Pumpkin Soup


April 26, 2016

A spicy, creamy soup perfect for the cold weather!

  • Prep: 15 mins
  • Cook: 4 hrs
  • Yields: 6 serves


1 medium butternut pumpkin

1 medium sweet potato

2 carrots

6 small (or 4 medium) potatoes

1 onion, chopped

2 cloves garlic, crushed (or 2 teaspoons minced garlic)

2 tablespoons red curry paste

1 litre chicken stock

1x 270ml can coconut cream

Salt and pepper to taste

Fresh coriander, finely chopped (optional)


11) Turn slow cooker on HIGH and add onion, garlic and curry paste to bowl, mix well

22) While slow cooker is warming up, peel and chop pumpkin, sweet potato, carrots and potatoes and add to bowl

33) Pour over chicken stock and stir (note - vegetables should NOT be covered by stock as vegetables will cook down. Adding too much stock will result in a thin soup)

44) Cook on high for about 4 hours or until vegetables are well cooked

55) Add coconut cream and blend with a stick mixer

66) Taste and add salt/pepper/more curry paste as needed

77) Serve with fresh chopped coriander (optional)



2- For a thicker soup, only add 750ml of stock

3- You can also use coconut milk instead of cream, however the tins are usually 400ml so the soup will be thinner

4- Curry pastes can vary in heat, so if you are unsure how hot yours is, add one tablespoon of paste at the start and taste test before serving. You can always add more at the end to make it as spicy as you like

5Cooked in a 6L Russell Hobbs slow cooker

Submitted by Kirsty Carpenter


8 Reviews


July 5, 2022

Very nice soup with great flavours


June 27, 2019

This would have to be my favourite pumpkin soup recipe. I love the mild spice from the Thai red curry paste and coconut cream and also the fact it’s not overpowering. Delicious this is a regular for me now and always have stock in my freezer for a quick and healthy yummy lunch.

Mavis Louise Parsons

May 31, 2019

Made this today, it was very nice, will be making it again next time will add a little more curry paste. Thanks for the recipe 😊

Deborah Hayes

August 25, 2018

Family fave. We love spicy thai, so we add red chilli to our pumpkin soup to give it extra zing! Great budget meal too!

Rita Fiorentino

April 22, 2018

Made this the other week and it was beautiful. Best pumpkin soup ever

Darren comley

June 27, 2017

Has anyone tried this after also adding lemongrass stalk and/or kaffir lime leaves during the cooking? If ou have tried either orb both please let me know your opinions. Thankyou

Kylie Handley

June 18, 2017

This soup is the yummiest, it has a great flavour and I found it to be thick enough using the whole 1 litre of chicken stock….hubby loved it!!! 😁


May 2, 2016

I made this today for tomorrow nights dinner but it tastes so good I can’t wait

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