Thai Pumpkin Soup in CrockPot

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 503.4
  • Total Fat: 19.2 g
  • Cholesterol: 97.0 mg
  • Sodium: 621.3 mg
  • Total Carbs: 38.5 g
  • Dietary Fiber: 4.1 g
  • Protein: 45.6 g

View full nutritional breakdown of Thai Pumpkin Soup in CrockPot calories by ingredient


Thai Pumpkin Peanut Soup Thai Pumpkin Peanut Soup
Number of Servings: 6


    4 chicken breasts, cut in small pieces
    1 onion, diced
    3 cloves garlic, minced
    1 tbsp ginger, crushed
    1/4 tsp red pepper flakes
    1/2 cup mango nectar
    1/2 cup lime juice
    2 stalks celery, chopped
    2 carrots, sliced
    1 can pumpkin
    1/2 cup creamy peanut butter
    1/2 cup half and half
    1/4 cup flour
    2 cans chicken broth
    2 cups water
    Cooked rice
    about 1/4 cup chopped cilantro
    3 tbsp rice vinegar
    2 tablespoons EVOO


I prepare the night before. Get two large containers.

In one container, combine chicken, onion, garlic, ginger and red pepper flakes. Cover and put in fridge.

In other container, combine mango, lime juice, celery, carrots, pumpkin, and peanut butter and mix well.

The morning you cook, heat some olive oil on stove and saute chicken mixture for about 5 minutes. Transfer to crockpot. Pour pumpkin/peanut butter mixture into crockpot and stir well. Add your broth and water. Cook on low for about 8 hours.

Before serving, wisk together flour and half and half, pour into soup and turn crockpot to high. Add the rice vinegar at this time and some of the cilantro...mix well and let thicken.

Meanwhile, cook the rice...basmati works well. Easy rule of thumb: 1 part rice, 2 parts broth or water. I normally do one cup of rice and 2 cups water and cook for 30 minutes.

Serve soup with a little rice put in the middle and sprinkled with cilantro or chopped peanuts.

Number of Servings: 6

Recipe submitted by SparkPeople user JOYFYLGRL.