Thai-style pumpkin soup


Preparation info

  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

Pumpkin soup with a twist! This classic soup gets a delicious make-over with the addition of aromatic Thai flavours: lime leaves, lemongrass and lime juice.


  • 2 butternut pumpkins (squash), about 3 kg (6 lb 12 oz) peeled, seeded and chopped
  • 1 brown onion, finely chopped
  • 2 kaffir lime leaves, torn
  • 1 lemongrass stem, bruised
  • 1 teaspoon finely grated fresh ginger
  • 2 teaspoons soy sauce
  • 270 ml ( fl oz) tin coconut cream
  • 1 tablespoon mild Thai red curry paste
  • 875 ml (30 fl oz/ cups) good-quality vegetable stock
  • 2 teaspoons lime juice
  • 2 tablespoons Thai sweet chilli sauce
  • coriander (cilantro) leaves, to garnish
  • 1 long red chilli, thinly sliced


    Put the pumpkin and onion into a slow cooker with the lime leaves, lemongrass, ginger and soy sauce.

    Reserve 2 tablespoons of the coconut cream, then mix the curry paste with the remaining coconut cream until smooth. Pour over the pumpkin mixture, then pour in the stock and gently mix together.

    Cover and cook on high for 3 hours, or until the pumpkin is tender. Set aside to cool slightly. Remove the lime leaves and lemongrass stem.

    Purée the mixture until smooth, using a stick blender, food processor or blender. Stir in the lime juice and sweet chilli sauce.

    Ladle into bowls and drizzle with the reserved coconut cream. Serve garnished with the coriander and chilli.