Name: Thai-style pumpkin soup
Cook time: 3 h
Total time: 3 h
Yield: Serves 4–6
Cuisine: Thai
Ingredients: 2 teaspoons soy sauce; 1 long red chilli, thinly sliced; 1 lemongrass stem, bruised; 1 teaspoon finely grated fresh ginger; coriander (cilantro) leaves, to garnish; 2 butternut pumpkins (squash), about 3 kg (6 lb 12 oz) peeled, seeded and chopped; 270 ml (9½ fl oz) tin coconut cream; 1 tablespoon mild Thai red curry paste; 875 ml (30 fl oz/3½ cups) good-quality vegetable stock; 2 tablespoons Thai sweet chilli sauce; 2 teaspoons lime juice; 2 kaffir lime leaves, torn; 1 brown onion, finely chopped

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
3 hr

Appears in

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.

Ingredients

2 butternut pumpkins (squash), about 3 kg (6 lb 12 oz

Asia
Thailand
Vegetarian
Soup
South East Asia

Method

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 togeth

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