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Slow Cooker Thai Pumpkin Coconut Soup

November 28, 2013 by Liza Agbanlog 7 Comments

Slow Cooker Thai Pumpkin Coconut Soup My son has been asking me to cook pumpkin soup for a long time now. He had a taste of this Thai pumpkin coconut soup from his girlfriend’s house when her mother made it for them. Last week has been a cold week, so soup was a popular choice of meal on most days. Over the weekend, I got the chance to make pumpkin soup. This recipe is different in the sense that it is cooked in a slow cooker and has a Thai influence. The addition of coconut milk, fish sauce, cilantro, lime juice and brown sugar makes this thick soup bursts with flavors. Delicious!

Slow Cooker Thai Pumpkin Coconut Soup

5.0 from 1 reviews
Slow Cooker Thai Pumpkin Coconut Soup
 
Print
Prep time
20 mins
Cook time
5 hours
Total time
5 hours 20 mins
 
Author: Liza A
Serves: 8 servings
Ingredients
  • 8 cups (2lbs) pumpkin or winter squash, peeled and cubed
  • 1 red onion, chopped
  • 2 tbsp (30 mL) grated fresh ginger
  • 3 cloves garlic, chopped
  • 1 small red chili pepper
  • 1 can (400mL) coconut milk
  • 3 cups vegetable broth
  • 2 tbsp fish sauce
  • ½ cup (125 mL) chopped fresh cilantro
  • 2 tbsp (30 mL) lime juice
  • 1 tbsp (15 mL) packed brown sugar
Instructions
  1. In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper. Pour in coconut milk, broth and fish sauce.
  2. Cover and cook on low for 5 to 8 hours.
  3. Using immersion blender, purée soup until smooth. Stir in cilantro, lime juice and brown sugar.
Notes
Recipe source: Canadian Living Magazine: November 2012
3.2.2265

 

 

Filed Under: Recipes, Slow Cooker, Soups, Squash Mains Tagged With: asian, cilantro, coconut milk, crockpot, fish sauce, lime, pumpkin, slow cooker, soup, thai

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Reader Interactions

Comments

  1. Amber S

    November 8, 2018 at 4:21 pm

    This soup was seriously incredible! Thank you for the awesome recipe!

    Reply
    • Avatar photoLiza Agbanlog

      November 8, 2018 at 6:26 pm

      You’re welcome Amber!

      Reply
  2. Christine

    December 4, 2013 at 6:45 am

    Do you think there’s a way to modify this using pumpkin puree instead of whole pumpkin? I don’t have an immersion blender and I am wondering if there’s a way to get that amazing consistency without the need of a blender.

    Reply
    • Avatar photoLiza

      December 4, 2013 at 7:03 am

      Hi Christine,
      I am pretty sure you can use canned pumpkin puree and instead of an immersion blender, you may use magic bullet or a blender. Let the soup cool slightly before processing in batches. Hope this helps:)

      Reply
    • Gabrielle

      July 17, 2018 at 2:53 am

      I use my stick bar mix straight in the slow cooker bowl and it works out great

      Reply
  3. Talaia | WholeYum

    November 29, 2013 at 6:13 pm

    You had me at Thai Pumpkin! This looks delish!!

    Reply
    • Avatar photoLiza

      November 29, 2013 at 6:15 pm

      🙂 🙂

      Reply

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Avatar photoHi, I'm Liza and welcome to my blog. Salu-salo is a Filipino word that means getting together with friends and family to eat. I am not a cook by profession, but I spend a lot of time in the kitchen, cooking for my family. Read More…

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