Slow-cooker Thai-style pumpkin soup

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Slow-cooker Thai-style pumpkin soup

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  • 0:10 Prep
  • 4:00 Cook
  • 4 Servings
  • Easy

A mouth-watering soup with a special Thai style twist that has a little extra zest from the red curry paste!

Featured in
Soup recipes, Pumpkin recipes

Ingredients

  • 800g butternut pumpkin, seeded, peeled, coarsely chopped
  • 800g Kent pumpkin, seeded, peeled, coarsely chopped
  • 1 carrot, peeled, coarsely chopped
  • 1 brown onion, coarsely chopped
  • 2 tablespoons red curry paste
  • 4 cups (1L) chicken stock
  • 400ml can coconut milk
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 2 teaspoons fish sauce
  • 1/3 cup (80ml) coconut cream

Method

  • Step 1
    Place the combined pumpkin, carrot, onion, curry paste, stock and coconut milk in a slow cooker. Cover and cook for 4 hours on high (or 6 hours on low) or until the pumpkin is tender and mixture thickens slightly. Set aside to cool slightly.
  • Step 2
    Use a stick blender to carefully blend pumpkin mixture until smooth. Stir in sugar, lime juice and fish sauce. Season. (To freeze now, see tip right.)
  • Step 3
    Ladle the soup evenly among serving bowls. Drizzle with coconut cream. Season.

Nutrition

  • 1430 kj

    Energy

  • 20g

    Fat Total

  • 16g

    Saturated Fat

  • 8g

    Fibre

  • 8g

    Protein

  • 1232mg

    Sodium

  • 23g

    Carbs (sugar)

  • 28g

    Carbs (total)

All nutrition values are per serve

Notes

SERVE WITH  torn Coles Finest by Laurent Sourdough Baguette*, lime wedges, coriander leaves and thinly sliced red chilli

  • Author: Sarah Hobbs
  • Publication: Coles

Source: taste.com.au

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