Slow-cooker thai-style pumpkin soup
This Slow-cooker Thai-style Pumpkin Soup combines the warmth of pumpkin with Thai curry paste and coconut milk, resulting in a creamy, aromatic dish. Easy to prepare, it cooks slowly for a deeply infused flavor that's perfect for any meal.
Cook time 240 min
Prep time 10 min
Ingredients:
6 cups pumpkin1 carrot
1 onion
2 tbsp curry paste
4 cups chicken gravy
2 cups coconut milk
2 tsp brown sugar
1 tbsp lime juice
1 tsp fish sauce
1/3 cup coconut milk
This Slow-cooker Thai-style Pumpkin Soup is a delightful blend of flavors that brings the warm, comforting taste of pumpkin together with the exotic zest of Thai cuisine. With minimal preparation, this recipe allows the slow cooker to do all the work, providing a deliciously creamy and aromatic soup that's perfect for any occasion.
Instructions:
- Peel, seed, and cube the pumpkin.
- Peel and chop the carrot.
- Dice the onion.
- In the slow cooker, add the cubed pumpkin, chopped carrot, and diced onion.
- Stir in the Thai curry paste, ensuring the vegetables are well-coated.
- Pour in the chicken gravy (or broth) and 2 cups of coconut milk.
- Add the brown sugar, lime juice, and fish sauce.
- Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the pumpkin and carrots are tender.
- Once the vegetables are tender, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, let the soup cool slightly and blend it in batches using a regular blender. Be careful not to fill the blender too full with hot liquid.
- Taste the soup and adjust seasoning as needed, adding more salt, lime juice, or curry paste to your liking.
- Ladle the soup into bowls.
- Drizzle each serving with a bit of the remaining 1/3 cup of coconut milk for a rich, creamy finish.
- Add fresh cilantro, extra lime wedges, or chopped peanuts for added texture and flavor.
- Serve your Thai-style pumpkin soup hot and enjoy!
In just a few simple steps, you can create a rich and flavorful Thai-style pumpkin soup that is sure to impress. The slow cooker makes this recipe incredibly convenient, allowing you to focus on other tasks while it works its magic. Serve this soup garnished with a swirl of coconut milk and enjoy a heartwarming bowl of deliciousness.
Slow-cooker thai-style pumpkin soup FAQ:
For the best results, cook the soup on low for 6-8 hours or on high for 3-4 hours. This allows the pumpkin and carrots to become tender and fully develop the flavors.
The pumpkin and carrots are done when they are easily pierced with a fork and have become tender. This ensures the vegetables will blend smoothly into the soup.
Yes, you can freeze the leftover soup. Allow it to cool completely, then transfer it to an airtight container. It can be frozen for up to 3 months. Thaw and reheat before serving.
You can substitute chicken gravy with vegetable broth or chicken broth for a slightly different flavor. If you're looking for a vegetarian option, vegetable broth is the best choice.
To adjust the spiciness, modify the amount of curry paste used. Start with a smaller quantity, taste the soup, and then gradually add more if you prefer a spicier flavor.
Tips:
- For a more intense flavor, consider roasting the pumpkin and carrot in the oven before adding them to the slow cooker.
- If you prefer a thicker soup, you can reduce the amount of chicken gravy or coconut milk slightly.
- Feel free to adjust the amount of curry paste to suit your spice preference.
- Blend the soup in batches if your blender is small, or use an immersion blender directly in the slow cooker for easy cleanup.
- Garnish with fresh cilantro, chili flakes, or a wedge of lime for added flavor and presentation.
Nutrition per serving
4 ServingsCalories 480kcal
Protein 7g
Carbohydrates 36g
Fiber 5g
Sugar 15g
Fat 36g
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