Thai Pumpkin Soup - Slow Cooker

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Nutritional Info
  • Servings Per Recipe: 15
  • 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

View full nutritional breakdown of Thai Pumpkin Soup - Slow Cooker calories by ingredient
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Delicious and spicy thai flavours in a sweet potatoe and pumkin thick soup! Delicious and spicy thai flavours in a sweet potatoe and pumkin thick soup!
Number of Servings: 15


    Pumpkin cubed
    Sweet potatoe cubed
    chillies diced
    chicken stock
    thai red curry paste (2-4 tblpns to taste)
    Onions caramelized
    salt + pepper
    Olive oil
    parsley chopped
    Coconut 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.

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