Slow Cooker Thai-Style Pumpkin Soup
Recipe: #30759
October 22, 2018
Categories: Carrot, Onions, Pumpkin, Thai, Potluck, Slow Cooker, Gluten-Free, No Eggs, Non-Dairy, Crockpot Soup, more
"From one of our national supermarkets and their free in store magazine, July 2018."
Ingredients
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 by Step Method
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
No special items needed.