Coconut pumpkin soup made in your slow cooker

Pop all your ingredients in the slow-cooker then sit back and relax.

  • 4 hrs 45 mins cooking
  • Serves 4
  • Print
The creaminess of pumpkin soup without the dairy and the added ease of throwing it all in your slow cooker and come back to a tasty soup with a delightful chilli kick.
Looking for more slow cooker soups?


  • 3 cloves garlic, crushed
  • ½ teaspoon dried chilli flakes
  • 1.5 kg pumpkin, chopped coarsely
  • 1 large brown onion (200g), chopped coarsely
  • 1 cup (250ml) coconut milk
  • 2 cups (500ml) vegetable stock
  • 2 tablespoons roasted unsalted peanuts
  • 1 fresh long red chilli, sliced thinly
  • ¼ cup loosely packed small fresh coriander leaves


  • 1
    Place garlic, dried chilli, pumpkin, onion, coconut milk and stock in a 4.5-litre (18-cup) slow cooker. Cook, covered, on high, for 4 hours.
  • 2
    Cool soup for 10 minutes. Using a stick blender blend soup until smooth. Season to taste.
  • 3
    Serve soup topped with peanuts, fresh chilli and coriander.


Accompany with thin slices of toasted baguette and lime wedges.Suitable to freeze at the end of step 2.

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