Sweet Potato and Pumpkin Thai Curry Soup

Cheryl Evans, Sales Manager at Seasons Mango Hill, shares her favourite soup recipe – sweet potato and pumpkin Thai curry soup. Cheryl says this easy recipe is a big hit with family and friends and perfect for a cold winter night. 



1 large butternut pumpkin

1 large sweet potato

2 tablespoons of red curry paste

1 teaspoon of ginger

2 cups vegetable stock

1 can coconut cream

2 brown onions

1 tablespoon of oil

2 cloves garlic

Salt to taste



  1. Peel and roughly chop the pumpkin and sweet potato, and place in a slow cooker on LOW.
  2. Peel and dice the onions.
  3. Mince the garlic and ginger.
  4. Heat oil in pan and fry together the onions, ginger, garlic and red curry paste for 2-3 minutes.
  5. Add the mixture to the slow cooker.
  6. Add the vegetable stock and cook on HIGH in slow cooker until simmering.
  7. Switch the slow cooker back to the LOW setting and cook until the vegetables are soft.
  8. Allow to cool slightly and then whisk smooth with a hand blender.
  9. Stir through coconut cream.
  10. Serve with crusty bread and enjoy!


Are you looking for the perfect dessert to follow your sweet potato and pumpkin Thai soup? Check out our caramel fudge or jam drops recipes.

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