Slow Cooker Thai-Style Pumpkin Soup

4
Servings
10m
Prep Time
4h
Cook Time
4h 10m
Ready In


"From one of our national supermarkets and their free in store magazine, July 2018."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (810 g)
  • Calories 397.3
  • Total Fat - 9.4 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 11.5 mg
  • Sodium - 537.9 mg
  • Total Carbohydrate - 71.8 g
  • Dietary Fiber - 5 g
  • Sugars - 33.6 g
  • Protein - 13.4 g
  • Calcium - 195.3 mg
  • Iron - 5 mg
  • Vitamin C - 46.1 mg
  • Thiamin - 0.4 mg

Step 1

Place the combined pumpkins, carrot, onion, curry paste, stock and coconut milk in a slow cooker and cover and cook for 4 hours on high (or 6 hours on low) or until pumpkin is tender and mixture thickens slightly and then set aside to cool slightly.

Step 2

Using a stick blender to carefully blend pumpkin mixture until smooth and then stir in sugar, lime juice and fish sauce and season.

Step 3

Ladle the soup evenly among serving bowls and drizzle with coconut cream and season.

Step 4

TIP - Freeze the cooked pumpkin soup in airtight containers for up to 3 months. Reheat in a saucepan over medium-high heat before drizzling with the coconut cream to serve.

Tips & Variations


No special items needed.

Related