Pumpkin Soup

Pumpkin Soup


  • 1.6kg pumpkin seeded, peeled, coarsely chopped
  • 1 brown onion, coarsely chopped
  • 2 tablespoons red curry paste
  • 4 cups (1L) chicken stock
  • 400ml can coconut milk
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 2 teaspoons fish sauce
  • 10g Veggie Boost


  1. Place the combined pumpkin, onion, curry paste, stock and coconut milk in a slow cooker. Cover and cook for 4 hours on high (or 6 hours on low) or until the pumpkin is tender and mixture thickens slightly. 
  2. Add 1/3 to fodd processor and blend.
  3. Do another 2 times with remaining mixture
  4. Add into container so all pumpkin mix together
  5. Stir in sugar, lime juice, Veggie Boost and fish sauce while warm.
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