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
Author: Liza A
Serves: 8 servings
- 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
- In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper. Pour in coconut milk, broth and fish sauce.
- Cover and cook on low for 5 to 8 hours.
- Using immersion blender, purée soup until smooth. Stir in cilantro, lime juice and brown sugar.
Recipe source: Canadian Living Magazine: November 2012
This soup was seriously incredible! Thank you for the awesome recipe!
You’re welcome Amber!
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.
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:)
I use my stick bar mix straight in the slow cooker bowl and it works out great
Talaia | WholeYum
You had me at Thai Pumpkin! This looks delish!!