Slow Cooker Thai Coconut and Butternut Pumpkin Soup
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recipe by Sara Lewis https://lovefood.com/profile/139037/sara-lewis/
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- Total Time
- 8hrs 50mins
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- Serves
- 4
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- Calories
- 483
A simple sweet and creamy soup with the punchy Thai flavors of galangal and red curry paste. This slow-cooked version is silky and smooth with a hint of coconut.
recipe updated 25 Feb 2022
Ingredients
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- Onion
- 1
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- Garlic clove
- 2
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- Butternut squash
- 1
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- Coriander
- 2 sprigs
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- Sunflower oil
- 1 tablespoon
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- Thai red curry paste
- 4 teaspoons
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- Galangal
- 1 teaspoon
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- Coconut cream
- 240 ml
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- Vegetable stock
- 720 ml
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- Soy sauce
- 1 tablespoon
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- Salt & pepper
- as needed
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- Coriander
- as needed
Tools
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Stove
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Stick blender
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Slow cooker
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Large cast iron skillet
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Medium bowl
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Slow cooker bowl
Step preview
- Add a clean large cast iron skillet - medium heat
- Add - medium heat
- Add Thai red curry paste, galangal and garlic clove to the large cast iron skillet
- Cook while stirring occasionally - 1 min, medium heat
- Add butternut squash to the large cast iron skillet
- Pour coconut cream and vegetable stock into the large cast iron skillet
- Add soy sauce and salt & pepper to the large cast iron skillet
- Heat until boiling - medium heat
- Cook a clean slow cooker bowl in slow cooker until tender - 8 hr, low heat
- Purée with stick blender - medium speed
- Stir coriander into the slow cooker bowl
- Ladle soup into medium bowl
- Garnish with coriander