Thai Pumpkin Soup - Slow Cooker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Pumpkin cubedSweet potatoe cubedchillies dicedchicken stockthai red curry paste (2-4 tblpns to taste)Onions caramelizedsalt + pepperOlive oilparsley choppedCoconut milk
Add the curry paste, sweet potatoes, pumpkin, chillies and olive oil to the slow cooker set to high. Allow to boil for one hour. Meanwhile caramelise sliced onions on a low heat with olive oil. Add to the slow cooker when pumpkin soft to mash with a fork. Stir in the stock while mashing everything together roughly. Allow to cook on medium heat in the slow cooker for 3 hours, and then switch to a low heat until ready to serve (then flick to high for 20 minutes).
You can leave this soup thick and chunky, or you can use a hand held mixer to churn it into a well mixed liquidy soup. Add broth until at the consistency you desire.
Serve with gently stirred in coconut milk and a sprinkling of parsley or corriander!
Serving Size: 15 adults (freezes well for later dinners at short notice)
Number of Servings: 15
Recipe submitted by SparkPeople user PETRIEDISH1.
You can leave this soup thick and chunky, or you can use a hand held mixer to churn it into a well mixed liquidy soup. Add broth until at the consistency you desire.
Serve with gently stirred in coconut milk and a sprinkling of parsley or corriander!
Serving Size: 15 adults (freezes well for later dinners at short notice)
Number of Servings: 15
Recipe submitted by SparkPeople user PETRIEDISH1.
Nutritional Info Amount Per Serving
- Calories: 364.0
- Total Fat: 33.5 g
- Cholesterol: 1.5 mg
- Sodium: 376.6 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 2.1 g
- Protein: 3.3 g
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