Slow Cooker Thai Coconut and Butternut Pumpkin Soup
Serves
4
Total Time
8hrs 50mins
Calories
500
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.
- Onion1chopped
- Garlic clove2finely chopped
- Butternut squash1peeled, seeded, chopped
- Coriander2 sprigschopped
- Sunflower oil1 tablespoon
- Thai red curry paste4 teaspoons
- Galangal1 teaspoon
- Coconut cream240 ml
- Vegetable stock720 ml
- Soy sauce1 tablespoon
- Salt & pepperas needed
- Corianderas needed
Ingredients
- 1. Heat sunflower oil on a clean large cast iron skillet over medium heat
- 2. Add onion and fry until softened
- 3. Add Thai red curry paste, galangal and garlic clove
- 4. Cook while stirring occasionally - 1 min
- 5. Add butternut squash
- 6. Pour coconut cream and vegetable stock
- 7. Add soy sauce and salt & pepper
- 8. Stir while bringing to a boil
- 9. Transfer soup to the slow cooker bowl and cook until tender - 8 hr, low heat
- 10. Purée with stick blender
- 11. Stir coriander into the slow cooker bowl
- 12. Ladle soup into medium bowl
- 13. Garnish with coriander
Method
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