Now I’ll just start by saying that I know next to nothing about Thai food. So don’t tell me this soup is inauthentic – I know that. Or maybe it is authentic. I have no idea.
What I do know is that this Thai pumpkin soup is fantastic. After having it for either lunch or supper (or both) for 3 days in a row, I was still rather sad when it was all gone.
It does have some Thai red curry paste in it, so I figure I can call this Thai soup because of that. Right?
This Thai pumpkin soup is a little bit spicy but not so much your mouth is on fire, and a bit creamy (but not really because it’s coconut milk, not cream in it). It is super easy to throw together which makes it the perfect light meal for those cold fall nights.
My whole family enjoys this Thai pumpkin soup. Even the kids – although they prefer theirs without the cilantro!
If you’ve never tried pumpkin soup, you should probably make this version happen sometime soon – it’s the perfect fall meal!
Tips for perfect Slow Cooker Thai Pumpkin Soup:
- I use my 5 quart slow cooker for this soup, but have made it in a larger one as well and it works just fine
- I prefer to blend the soup with my immersion blender as transferring hot soup to a regular blender usually involves me burning myself – but if you don’t have an immersion blender you can definitely puree it in a regular blender instead
- make sure you use pumpkin puree, not pumpkin pie filling for this soup
- here are a few more fantastic soup recipes for you: 30 Minute Chicken Noodle Soup, Philly Cheesesteak Soup, and Slow Cooker Chicken Taco Soup
Watch how easy this Slow Cooker Thai Pumpkin Soup is to make here:
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