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Slow-cooker Thai-style pumpkin soup
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Prep Time:
10 minutes
Cook Time:
240 minutes
Total Time:
250 minutes
Thai-inspired spicy red curry soup.
Ingredients:
  • 800g butternut pumpkin, seeded, peeled, coarsely chopped
  • 800g Kent pumpkin, seeded, peeled, coarsely chopped
  • 1 carrot, peeled, coarsely chopped
  • 1 brown onion, coarsely chopped
  • 56.00 gm red curry paste
  • 1l chicken stock
  • 400ml can coconut milk
  • 16.00 gm brown sugar
  • 21.00 gm lime juice
  • 12.20 gm fish sauce
  • 80ml coconut cream
Instructions:
  • Combine the pumpkin, carrot, onion, curry paste, stock, and coconut milk in a slow cooker. Cook on high for 4 hours (or low for 6 hours) until the pumpkin is tender and the mixture thickens slightly. Allow it to cool a bit before serving.
  • Blend pumpkin mixture with a stick blender until velvety. Incorporate sugar, lime juice, and fish sauce. Season to taste. (Refer to recipe notes for freezing instructions.)
  • Divide the soup amongst bowls evenly. Drizzle with coconut cream and season to taste.

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