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Soup - Thai Pumpkin Coconut Soup


Great for a warming winter meal. Add another chili pepper if you like heat. For color and added texture, sprinkle with sliced red chili pepper before serving.

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Rate this recipe 4.6/5 (29 Votes)


  • 8 cups (2 L) cubed peeled pie pumpkin or winter squash, (2-1/4 lb/1 kg)
  • 1/2 cup red onion chopped
  • 2 tbsp (30 mL) grated fresh ginger
  • 3 cloves garlic, chopped
  • 1 small red chili pepper, (such as Thai bird)
  • 1 can (400 mL) coconut milk
  • 3 cups (750 mL) vegetable broth
  • 2 tbsp (30 mL) fish sauce
  • 1/2 cup (125 mL) chopped fresh cilantro
  • 2 tbsp (30 mL) lime juice
  • 1 tbsp (15 mL) packed brown sugarPreparation


Servings 8
Preparation time 20mins
Cooking time 320mins


Step 1

In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper. Pour in coconut milk, broth and fish sauce.

Cover and cook on low for 5 to 8 hours.

Using immersion blender, purée soup until smooth. Stir in cilantro, lime juice and brown sugar.

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