Dive into a bowl of comfort with our Slow Cooker Thai Pumpkin Coconut Soup! This delightful recipe combines the creamy richness of pumpkin and coconut milk with the aromatic kick of red curry paste, creating a dish that’s not only delicious but also incredibly easy to prepare. Perfect for cozy evenings or impressing guests, this soup is a culinary journey to Thailand right from your kitchen. With just 15 minutes of prep time, you can set it and forget it while it simmers to perfection for four hours. Are you ready to tantalize your taste buds and warm your soul? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp red curry paste
- Salt to taste
Instructions
- Prepare your ingredients by finely chopping the onion and mincing the garlic cloves.
- Add the chopped onion and minced garlic to the slow cooker base.
- Pour in the pumpkin puree, ensuring you scrape out the entire contents of the can.
- Open the coconut milk and gently stir it into the slow cooker, creating a smooth mixture.
- Add the vegetable broth and red curry paste, whisking thoroughly to combine all ingredients and distribute the curry paste evenly.
- Season with salt to taste, starting with 1/2 teaspoon and adjusting as needed.
- Cover the slow cooker and set to low heat setting.
- Cook for 4 hours, allowing the flavors to meld and develop a rich, creamy consistency.
- After cooking time is complete, stir the soup to ensure even texture.
- Taste and adjust seasoning if necessary, adding more salt or curry paste to enhance flavor.
- Serve hot, optionally garnishing with fresh cilantro, a swirl of coconut cream, or toasted pumpkin seeds.
Tips
- Prep Ahead: To save time, chop your onion and mince the garlic the night before. Store them in the refrigerator so they’re ready to go when you start cooking.
- Customize the Spice: If you prefer a milder soup, start with less red curry paste and gradually add more to achieve your desired heat level.
- Garnish for Flair: Don’t skip the garnishes! A sprinkle of fresh cilantro, a drizzle of coconut cream, or some toasted pumpkin seeds can elevate the presentation and flavor of your soup.
- Blend for Smoothness: For an ultra-creamy texture, consider blending the soup with an immersion blender after cooking. This will give it a velvety consistency that’s simply irresistible.
- Store Leftovers: This soup keeps well in the refrigerator for up to three days. Just reheat gently on the stove or in the microwave, adding a splash of vegetable broth if it thickens too much.
- Pair with Bread: Serve your soup with crusty bread or naan for a complete meal that’s sure to satisfy.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 4g
Fat: 20g
Saturated Fat: 16g
Cholesterol: 0mg
