Thai Style Pumpkin Soup

Submitted by Kirsty Carpenter

Thai Style Pumpkin Soup

A spicy, creamy soup perfect for the cold weather!
5 from 5 votes
Serving: 6
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes


  • 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)


  • 1) Turn slow cooker on HIGH and add onion, garlic and curry paste to bowl, mix well
  • 2) While slow cooker is warming up, peel and chop pumpkin, sweet potato, carrots and potatoes and add to bowl
  • 3) 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)
  • 4) Cook on high for about 4 hours or until vegetables are well cooked
  • 5) Add coconut cream and blend with a stick mixer
  • 6) Taste and add salt/pepper/more curry paste as needed
  • 7) Serve with fresh chopped coriander (optional)


  • NOTES:
  • - For a thicker soup, only add 750ml of stock
  • - You can also use coconut milk instead of cream, however the tins are usually 400ml so the soup will be thinner
  • - 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
  • Cooked in a 6L Russell Hobbs slow cooker

14 thoughts on “Thai Style Pumpkin Soup”

  1. 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!!! ?

  2. 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

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

  4. Mavis Louise Parsons

    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 ?

  5. 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.

  6. 5 stars
    Made this one yesterday, exchanged the red curry paste to a Laksa paste (as that was what had on hand) I did add a tea spoon of nutmeg, tumeric and cumin, and a good grind of pepper, everything else was as per the recipe. It turned out so beautifully. The thickness consistency was spot on with 1lt of stock and 1) 400ml coconut cream can. Huge hit, an excellent winter warmer. 🙂

  7. I made this recently I only used 1 Tablespoon instead of the 2 as it had just enough bite. It was nice and thick using the 1 litre stock. My husband solved it too.

  8. Jennifer Robbins

    5 stars
    l won’t say loved by all BUT my pickiest water (18 yo boy) did say it was the best soup l.have made him eat over the last 4 weeks.
    Leftovers for next week and was so nice l didn’t share with my MIL.
    We have soup once a week.

  9. Helen Pentogenis

    5 stars
    Make this for winter and it’s eaten by all even my fussy little eaters very yum and warming this cold nights highly recommend.

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