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Slow Cooker Thai Pumpkin Coconut Soup

Warm up with this creamy Thai pumpkin coconut soup, packed with ginger, garlic, and a hint of chili. It's easy to make and bursting with flavor!
Course Soup
Cuisine Thai
Keyword coconut milk, comfort food, pumpkin soup, slow cooker, vegetarian
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 8 servings
Calories 150kcal
Author Liza A

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
  • 1/2 cup 125 mL chopped fresh cilantro
  • 2 tbsp 30 mL lime juice
  • 1 tbsp 15 mL packed brown sugar

Instructions

  • 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.

Notes

Recipe source: Canadian Living Magazine: November 2012

Nutrition

Calories: 150kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Sodium: 500mg | Fiber: 4g | Sugar: 3g