This Slow-Cooker Thai-style pumpkin soup has become one of my favorite cozy-weather recipes. The combination of creamy pumpkin, warm coconut, and just a hint of spice from the curry is so soothing. It’s smooth and thick, and each spoonful feels like a warm, comforting treat.

I love pairing it with a few slices of garlic bread or a sprinkle of toasted pumpkin seeds for crunch. And trust me—this soup tastes even better the next day! Make a big batch, and you’ll have a delicious, fuss-free meal ready for the week.

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Recipe Ingredients

• 3 kg (6 lb 12 oz) of butternut pumpkin (squash), peeled, seeded, and chopped1 brown onion, finely chopped2 kaffir lime leaves, torn1 lemongrass stem, bruised1 tsp of finely grated fresh ginger2 tsp of soy sa츧0 ml (9½ fl oz) of coconut cream, divided1 tbsp of mild Thai red curry paste875 ml (30 fl oz / 3½ cups) of good-quality vegetable stock2 tsp of lime juice2 tbsp of Thai sweet chili sauceFresh coriander (cilantro) leaves, for garnish1 long red chili, thinly sliced, for garnish

How To Make Slow Cooker Thai-style Pumpkin Soup

1. Add Ingredients to Slow Cooker: Place the chopped pumpkin and onion in the slow cooker. Add the torn kaffir lime leaves, bruised lemongrass stem, fresh ginger, and soy sauce, mixing gently to combine.
2. Prepare Coconut Curry Mixture: Reserve 2 tablespoons of coconut cream for later. Mix the red curry paste with the remaining coconut cream until smooth, then pour this mixture over the pumpkin mixture.
3. Pour in the Stock: Pour the vegetable stock into the slow cooker. Gently stir everything together, ensuring the ingredients are evenly mixed.
4. Cook the Soup: Cover the slow cooker and cook on high for about 3 hours, or until the pumpkin becomes tender. Once done, set the soup aside to cool slightly. Remove and discard the kaffir lime leaves and lemongrass stem.
5. Blend to a Smooth Consistency: Using a stick blender, food processor, or regular blender, purée the soup until smooth. Add the lime juice and Thai sweet chili sauce, stirring until well combined.
6. Serve with Garnishes: Ladle the soup into bowls. Drizzle with the reserved coconut cream, then garnish each bowl with fresh coriander leaves and sliced red chili. Enjoy your comforting bowl of Thai-inspired pumpkin soup!

Recipe Tips

• Use Fresh Pumpkin for Extra Flavor: Freshly chopped pumpkin will add a rich, natural sweetness that canned pumpkin can’t match, enhancing the creamy texture and depth of flavor in each spoonful.
• Make It Vegan-Friendly: Substitute the soy sauce with tamari for a gluten-free option, and use plant-based coconut cream to keep the soup fully vegan without losing any creaminess.
• Adjust Spice Levels to Taste: Add extra Thai red curry paste for a spicier kick. If you prefer mild flavors, start with half the amount and adjust based on your preference.
• Add Toppings for Texture: Sprinkle toasted pumpkin seeds or chopped peanuts on top to add a delicious crunch. These toppings complement the creamy soup with a nice contrasting texture.
• Serve with Thai-Inspired Sides: Pair this soup with fresh spring rolls or a light cucumber salad for a complete Thai-inspired meal. It’s a great way to round out your flavors!

Recipe FAQs and Variations

Check out More slow cooker vegetarian Recipes:

• Sweet Potato and Carrot Soup With Cheesy Agnolotti
• Slow Cooker Mighty Minestrone
• Seeded and Stuffed Carnival Squash In Slow Cooker