Slow-cooker thai-style pumpkin soup
Enjoy a fragrant and creamy Slow-Cooker Thai-Style Pumpkin Soup made with fresh pumpkin, rich curry paste, and a blend of coconut milk and spices. Perfect for a cozy night in or an exotic starter, this soup offers a delightful balance of sweet, spicy, and savory flavors.
- 02 Jun 2025
- Cook time 240 min
- Prep time 10 min
- 4 Servings
- 10 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 580 grams |
| Energy | |
| Calories 480kcal | 24% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 5g | 14% |
| Sugar 15g | 15% |
| Fat | |
| Fat 36g | 44% |
| Saturated 30g | 99% |
| Cholesterol 10mg | - |
| Vitamins | |
| Vitamin A 890ug | 99% |
| Choline 36mg | 7% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.32mg | 25% |
| Vitamin B3 2.90mg | 18% |
| Vitamin B6 0.28mg | 16% |
| Vitamin B9 63ug | 16% |
| Vitamin B12 0.01ug | 0% |
| Vitamin C 24mg | 28% |
| Vitamin E 2.42mg | 16% |
| Vitamin K 5ug | 5% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.65mg | 72% |
| Iron, Fe 4.00mg | 36% |
| Magnesium, Mg 81mg | 20% |
| Phosphorus, P 270mg | 22% |
| Potassium, K 1180mg | 35% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 910mg | 61% |
| Zinc, Zn 1.76mg | 16% |
| Water | |
| Water 490g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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