This tasty soup is made in the slow cooker with either fresh or frozen pumpkin. An easy-to-prepare, nutritious and delicious, winter warmer.
Soup is such a feel good meal. It tastes amazing, plus there's the knowledge you're putting something healthy in your body. My recipe for Slow Cooker Pumpkin Soup is incredibly easy to make and can be enjoyed by the whole family.
To speed things up, I have used frozen, pre-cut pumpkin in this recipe. It meant I could literally throw everything in the slow cooker, turn it on and walk away.
If you have a little more time, you could use a fresh pumpkin. Butternut and buttercup pumpkin both have a lovely sweet flavour. For another delicious sweet and savoury soup, be sure to try our Creamy Coconut and Kumara Soup.
How to make Pumpkin Soup:
Place all the ingredients in the slow cooker.
Cook on high for 3 hours, or low for 6 hours.
Once cooked, blend the soup with a stick blender or in a blender until smooth. Season to taste, then serve with crusty bread.
For another take on pumpkin soup, check out my amazing recipe for Whole Roasted Pumpkin Soup. Or if you like the idea of slow cooked soup, my Slow Cooker Whole Chicken Soup is forever popular.
Recipe FAQs:
Fresh pumpkin definitely has more flavour however frozen, prepped pumpkin is much quicker!
Any type of curry paste can be used in this curry. I like yellow curry paste as it is quite mild. But green, red, massaman etc will all work well.
Storage:
Store any leftover soup in an airtight container in the fridge for up to three days. Reheat in the until piping hot.
This soup will keep well for three months in the freezer. Defrost, then reheat until piping hot in a saucepan on the stove.
Top tips:
- If your kids don't like spicy food - leave the curry paste out altogether!
- If you're using a blender to blitz the soup, you may need to do it in batches to prevent it overflowing. Depending on your blender, you may also need to wait for the soup to cool slightly before placing it in the blending jug.
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*DISCLAIMER*
If you are coeliac, or cooking for someone who is, please ensure you make the necessary substitutions to ensure this recipe meets your dietary requirements. Be sure to check the labels on all your processed food, including sauce bottles, to make sure they are gluten free.
Slow Cooker Pumpkin Soup
A tasty Thai-style pumpkin soup made in the slow cooker.
Ingredients
- 1 large onion, finely sliced
- 1kg pumpkin, cubed
- 500ml vegetable stock*
- 1 can coconut cream, 400ml
- 2 Tbsp Thai yellow curry paste
Instructions
- Add all the ingredients to the slow cooker.
- Cook on high for 3+ hours or low for 6+ hours.
- Once cooked, pour the soup into a blender or use stick blender to blitz the soup until smooth.
- Season to taste with salt and pepper.
- Serve warm with crusty bread.
Notes
- You can use any curry paste you like such as massaman, green, red etc. I chose yellow curry paste because it is mild and kid-friendly.
- You may need to blitz the soup in batches if you do it in a blender so it doesn’t overflow.
- I used pre-chopped, frozen pumpkin to speed things However, fresh butternut pumpkin has a greater depth of flavour.
- Leftover soup can be frozen in an airtight containers for up to 3 months.
- Leave out the curry paste if you want a classic pumpkin soup.
* If you are coeliac or cooking for someone who is, please ensure you make the necessary substitutions to ensure these recipes meet your dietary requirements. As always, be sure to check the labels on all your processed food including sauce bottles to make sure they are gluten free.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 354Total Fat: 14gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 591mgCarbohydrates: 57gFiber: 2gSugar: 49gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Jill says
Made this soup yesterday but instead of doing in the slow cooker roasted the pumpkin then finished it of on stove needed more vegetable stock and was really delicious and so easy thank you
Vanya says
oh I am so glad you liked it!
Billie Corkin says
So you didn't make this soup
Gae says
Have just made the Thai pumpkin soup so delicious
Thanks for your rrcipes
Nicole says
This is an absolute HIT at my house. Yummy, easy - spot on. Just wondering if I double the recipe for freezing, do I double the crockpot cooking time too?
VJ cooks says
So glad you enjoy this meal! No, if you're doubling this recipe simply cook for the same amount of time.
Lucy says
Hi,
Should I add on another hour or so if using slightly bigger chunks of pumpkin?
VJ cooks says
How big are you talking? If only slightly bigger it will probably be cooked in the same amount of time.
John Armishaw says
Hi I can’t have coconut cream can I use normal cream and milk mixed together
VJ cooks says
The coconut cream is an authentic Thai ingredient that enhances the flavour of the soup and helps to keep it dairy free. However you can absolutely substitute it for dairy alternatives, it will just alter the overall flavour of the soup.