Thai Soup With Pumpkin & Cauliflower |
Favourites 35

Prep Time: 10 Minutes | Cooking Time: 8 Hours On Low or 4 Hours On High

Serves 6

Throw all the ingredients in your slow cooker, head to work, and return home to a delicious and filling soup you only need to blend. The chilli gives a firey kick, but leave it out if you're making this dish for children.


  • 2 potatoes, peeled, chopped into chunks
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 lemongrass stem, white part only, finely sliced
  • 1 kaffir lime leaf, thinly sliced
  • 2–3 cm knob of ginger, skin removed, finely grated
  • 1 tsp of ground cumin
  • 1⁄2 tsp of ground turmeric
  • 1–2 fresh red chillies, finely sliced (depending on how hot you like your soup)
  • 1⁄2 head of cauliflower, cut into small florets
  • 500g of pumpkin or squash, chopped into chunks
  • Sea salt and freshly ground black pepper, to taste
  • 1.25 litres of vegetable stock
  • 125ml (1⁄2 cup) of natural full-fat yoghurt, to serve
  • Fresh coriander leaves, to serve



  1. Place all the ingredients (saving some of the chilli to serve) except for the yoghurt and coriander in the slow-cooker insert. Cook for 8 hours on low or 4 hours on high.


  1. Use a stick blender to purée the ingredients to the desired consistency.
  2. Serve with a dollop of yoghurt, a sprinkle of coriander and sliced chilli.

Recipe courtesy of I Quit Sugar: Slow Cooker by Sarah Wilson (Pan Macmillan, £9.99)

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