Thai Pumpkin Soup - Slow Cooker
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
Introduction
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
Ingredients
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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
Directions
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.