Slow Cooker Thai Coconut and Butternut Pumpkin Soup

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  • Time icon
    Total Time
    8hrs 50mins
  • Serves icon
  • Calories icon

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 16 Oct 2019


  • Onion icon
    1 (140g)
  • Garlic clove icon
    Garlic clove
  • Butternut squash icon
    Butternut squash
    1 (600g)
  • Coriander icon
    2 sprigs
  • Sunflower oil icon
    Sunflower oil
    1 tbsp (15ml)
  • Thai red curry paste icon
    Thai red curry paste
    4 tsp (20g)
  • Galangal icon
    1 tsp (2g)
  • Coconut cream icon
    Coconut cream
    1 cup (312g)
  • Vegetable stock icon
    Vegetable stock
    3 cups (720ml)
  • Soy sauce icon
    Soy sauce
    1 tbsp (15ml)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Coriander icon
    as needed


  • kCook icon Stove
  • kCook icon Skillet pan
  • kCook icon Stick blender
  • kCook icon Slow cooker
  • kCook icon Large cast iron skillet
  • kCook icon Medium bowl
  • kCook icon Slow cooker bowl

Step preview

  1. Add sunflower oil to a clean large cast iron skillet
  2. Heat
  3. Add onion to the large cast iron skillet
  4. Fry until softened
  5. Add Thai red curry paste, galangal and garlic clove to the large cast iron skillet
  6. Cook while stirring occasionally - 1 min
  7. Add butternut squash to the large cast iron skillet
  8. Pour coconut cream and vegetable stock into the large cast iron skillet
  9. Add soy sauce and salt & pepper to the large cast iron skillet
  10. Heat until boiling
  11. Transfer content of large cast iron skillet to slow cooker bowl and cover
  12. Cook in slow cooker until tender - 8 hr, low heat
  13. Purée with stick blender
  14. Stir coriander into the soup
  15. Ladle soup into medium bowl
  16. Garnish with coriander
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