Slow cooker vegan Thai pumpkin soup

June 19, 2019




Roughly 1.3 kg of Kent pumpkin or two quarter pieces
1 white potato, peeled, chopped in half
1 carrot, peeled, chopped.
1 onion, roughly chopped
1 can of coconut cream/milk
1 tsp of cinnamon
1 tsp of cumin
3 cups of vegetable stock





  1. Cut skin off pumpkin and place on a roasting tray with some olive oil. 

  2. Place in an oven on 180°C and lightly roast for 20 mins.

  3. In the meantime, place remaining ingredients into a slow cooker on low heat and season with salt and pepper. 

  4. Add pumpkin and cook for approximately 6 hours. 

  5. With a stick blender or in batches in a blender, blend entire content of the slow cooker and combine. 

  6. Serve as desired with bread, yogurt, parsley or alone!

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