Thai Pumpkin Coconut Soup with Carrots

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 94.7
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,118.9 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.5 g

View full nutritional breakdown of Thai Pumpkin Coconut Soup with Carrots calories by ingredient


This is a great slow cooker recipe. This is a great slow cooker recipe.
Number of Servings: 6


    4 cups Fresh Pumpkin or Canned or winter sqash
    1/2 red onion chopped
    1 Tbsp Grated fresh Ginger
    2 Cloves garlic chopped
    1 Small Red Chilli Pepper (such as Thai Birds eye) seeded and chopped.
    400ml (1 can) Coconut milk
    1.5 Cups Vegetable broth
    1 Tbsp Fish Sauce
    1/4 Cup fresh Parsley or Cilanto chopped
    1 Tblsp Lime juice or squeese juice from one small lime
    1/2 Tblsp Brown Sugar.
    10 medium baby Carrots chopped or not


Using fresh pumpkin gives a hearter thicker soup.
You may want to add more vegetable broth for a thinner soup consitancy.
If using a stand alone blender; blend in smaller amounts


In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper and carrots. Pour in Coconut milk, broth and fish sauce.
Cooke on low for 5 - 8 hours.
Using Immersion blender or Stand alone blender , puree soup untill smooth, Stir in Parsley or Cilantro, lime juce and brown sugar.
Serve up with a dollup of sour creme is you wish.

Serving Size: Makes aproximately 6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user JUNEBUGT.