Thai Pumpkin and Coconut Soup

Cook time

13 minutes


4 - 6


  • 1 Tbs coconut oil
  • 1 brown onion diced
  • 1 Tbs red curry paste
  • 2 cups chicken stock
  • 400g tin coconut milk
  • 1 butternut pumpkin, (1.4kg) peeled and diced
  • Salt and pepper
  • Coriander


  • Prep time: 5 minutes
    Cook Time: 13 minutes
    Serves: 4-6
  • Step 1Press SAUTE on the Express Crock XL Multi-Cooker and START/STOP, allow to preheat.
  • Step 2 Add oil, preheat. Add onion, cook for 3 minutes. Add curry paste and sauté for 1 minute.
  • Step 3 Press START/STOP, add stock, coconut milk and pumpkin.
  • Step 4 Secure the lid, ensure the steam release valve is in the seal (closed) position. Select SOUP, adjust the time to 10 minutes and press START/STOP.
  • Step 5 Once the Express Crock Multi-Cooker has finished cooking, allow a natural pressure release time of 2 minutes.
  • Step 6 With a stick blender blend soup to a thick consistency.
  • Step 7 Serve with coriander and season with sea salt and freshly cracked pepper.
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300 Recipe

Crock-Pot is a trade mark of Sunbeam Corporation.
Sunbeam Corporation PTY Limited I ACN 000 006 771