Slow Cooker Coconut Pumpkin Soup


This dairy free, deliciously creamy coconut pumpkin soup is an excellent source of Vitamins C & A, for antioxidant abilities, vision, and immune function. It is super easy and perfect for those chilly winter nights!

Serves 4


  • 3 cloves garlic, crushed

  • ½ tsp chilli flakes

  • 1.5kg pumpkin, chopped coarsely, skin removed

  • 1 brown onion, chopped coarsely

  • 1 cup coconut milk

  • 2 cups vegetable stock

  • 2 tbsp roasted unsalted peanuts

  • 1 fresh red chilli

  • ¼ cup coriander


  1. Place garlic, chilli flakes, pumpkin, onion, coconut milk and stock in a slow cooker. Cook, covered, on high for 4 hours.

  2. Cool soup for 10 mins and blend using a stick blender. Season to taste.

  3. Serve soup topped with peanuts, fresh chilli and coriander.

Nutritional Info (per serve):

Calories                                  281
kJ                                           1179
Fat                                          17g
Saturated Fat                          14g
Protein                                    7g
Carbohydrate                         36g
Fibre                                       5g
Vitamin C                                45mg
Vitamin A                                8377 micrograms

DinnerBradford Clinic