Thai Pumpkin Soup {Slow Cooker}
Put some spice in your life with this Thai pumpkin soup recipe. It's so tasty yet simple as it's made in the slow cooker, by dumping in chilli, ginger, garlic, thai curry paste, stock and finished with coconut milk.
Servings: 6 people
Calories: 329kcal
Equipment
Ingredients
- 2.5 kg Medium Pumpkin Gutted (5 x 14oz cans of pumpkin puree)
- ½ onion diced
- 1 tablespoon Ginger puree or 1" knob freshly grated ginger
- Pinch Salt
- Pinch Black pepper
- 1 teaspoon Chiu Chow chilli paste (skip for less heat)
- 3 cloves Garlic skins left on
- 1 tablespoon Rapeseed oil
- 3 tablespoon Thai green curry paste (or red)
- 2 cup Chicken stock made up with 2 stock cubes/stockpots
- 1 teaspoon Honey
- 14 can Unsweetened coconut milk (14oz/400ml)
Garnish
- 1 Lime juice
- 1 tablespoon Pumpkin seeds
- Cilantro/Coriander leaves
- ½ tablespoon Sesame seed oil
Instructions
- Cut your pumpkin in half and remove the guts and discard
- Chop the pumpkin unpeeled and place as much of it as you can in your slow cooker
- Then add the onion, ginger, garlic, chilli paste (if using), oil, onion, salt and pepper into the pot.
- Cover and cook on high for 3-4 hours or low for 6-7 hours
- Start scooping the pumpkin flesh away from the skins (and discard the skins)
- With the pumpkin flesh back in the slow cooker, add the curry paste, stock, boiling stock, honey and blend with a stick blender
- Cover and cook on high for another 30 minutes if it isn't piping hot.
- Stir in the coconut milk, sesame seed oil, and lime juice, then serve with a garnish of toasted pumpkin seeds and cilantro/coriander in each bowl.
Video
Nutrition
Calories: 329kcal | Carbohydrates: 36g | Protein: 7g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 370mg | Potassium: 1639mg | Fiber: 4g | Sugar: 17g | Vitamin A: 36825IU | Vitamin C: 45mg | Calcium: 119mg | Iron: 5mg