Slow Cooker Thai Pumpkin & Red Lentil Soup (Plus 5 Favorite Crockpot Tips!)
on Oct 31, 2018, Updated Oct 27, 2022
This post may contain affiliate links. Please read my disclosure for more info.
This slow cooker Thai pumpkin and red lentil soup is creamy, nutritious, and absolutely delicious. It’s not quite dump and go, but you only need 10 minutes to prepare it!
Thai pumpkin & red lentil soup. THIS is what you should have for dinner tonight!
It’s:
- rich
- thick
- spicy
- creamy
- super tasty
- healthy
- warming & satisfying
How to make slow cooker Thai pumpkin and red lentil soup
- Cook the first 6 ingredients (all the vegetables and spices) for a few minutes on the stove top to begin releasing the lovely flavours. If you have a multi-cooker or a slow cooker with a saute function, this gets really easy!
- Add the lentils, coconut milk and stock/broth. Then switch on your slow cooker and walk away for 6 to 8 hours (or longer!).
- Blend with a stick blender or in a food processor in batches.
- Season well and scatter over fresh coriander.
How to serve this Thai pumpkin and lentil soup
As you can see, I keep my Thai pumpkin soup simple. I sprinkle it with a little fresh coriander, toast some bread and drizzle it with olive oil and sprinkle it with salt, and I’m done.
If you want to be a bit fancier, however, you can:
- Sprinkle your soup with some toasted pumpkin seeds.
- Make some of these LIFE-CHANGING crispy halloumi bites and sprinkle them over the top (DELICIOUS!).
- Make some kale chips and sprinkle them over the top! (Got an air fryer? They’re really easy to make!)
- If you aren’t a vegetarian, fry some bacon bits and sprinkle them over the top. Mmm!
- Dot the top with some fresh pesto
- And… my favourite… make some of these amazing pesto cheese twists for dunking!
How do you freeze the soup?
This pumpkin soup will keep for 3 to 4 days in the fridge, but it’s also perfect for freezing.
This recipe makes about 6 servings – pretty good! But if you have a big enough slow cooker why not make double so that you can freeze more for later? Suddenly Winter doesn’t seem so bad!
There is no magic freezing formula. Simply cool in freezer safe containers, put on a lid and freeze for up to 3 months. Make sure you do wait until the soup has cooled as you don’t want to risk raising the temperature of your freezer even a little.
I usually freeze soup and other meals in glass containers because I feel they’re the safest. Just don’t overfill the containers. Leave at least an inch at the top. Remember the soup will expand as it freezes and you don’t want the container to break.
Freezer safe Ziploc bags work well too. Just remember to label your bags or containers with the contents and date! Ever stood there for 10 minutes trying to peer through frosted glass to work out what something is? Not fun!
Top 5 slow cooker tips
1 Flour-coat & brown:
You can absolutely just dump your meat and veggies in the pot and run. Your meal will still end up delicious, but taking just an extra few moments to brown your meat and/or vegetables on the stove top first will really help to seal all the juices into the meat and boost the flavour of the final dish.
For casseroles and stews, you can also be extra clever by rolling your meat in a little flour first. This will ensure that you end up with a richer, thicker sauce.
2 Get organised
If you’re not keen on the idea of going to work smelling of onions and garlic, then prepare everything the night before (including browning the meat).
Throw it into the pot with your liquid covering the veg and meat and then put it into the fridge.
In the morning just pop the pot back into the slow cooker base and turn it on. Just try to remember to take it out of the fridge when you get up so that it warms up a little before you switch it on and you don’t risk cracking your pot due to extremes of temperature.
3 Don’t be a peeping Tom
I know, I know, it’s so tempting to keep having quick peeks at your delicious feast cooking up there all by itself, especially when the gorgeous smells start to permeate the room.
But … well, DON’T.
Especially in the first couple of hours of cooking.
Some people would disagree here, but you don’t really need to stir, either, unless your recipe specifically tells you to do so. The whole point of a slow cooker, remember, is to ‘dump and go’!
4 Get fresh at the end
To cut through the richness of many slow-cooked dishes and/or add colour and vibrance to the flavours, do one or more of these things just before serving. Generously add:
fresh herbs, lemon zest, grated parmesan, high quality olive oil or even yoghurt, crème fraiche or cream (dairy may curdle if added at the beginning of cooking)
Your dish would have been wonderful just as it was, but such an added touch could make all the difference and turn a really good meal into an absolutely scrumptious one!
5 Be a greedy guts
Well, sort of. If your crock pot’s big enough (and you don’t have five kids to guzzle all the food down on one night), try to make double so that you can freeze some. You might as well leave yourself with no work at all for another day!
Now of course these are just my top 5 tips – there are loads more (if you’ve got any to share, I’d love it if you could mention it in the comments below!)
Above all remember that crock pots aren’t just for casseroles and stews. You can make cakes & puddings, chili and bolognese sauces, ribs, curries, pot roasts, soups, stocks and quite possibly hundreds of other things in there, too.
WHAT ARE YOUR FAVOURITE CROCK POT RECIPES?
More easy slow cooked meals
- Easy crockpot chicken gnocchi soup (Olive Garden copycat – slow cooker or pressure cooker!)
- slow cooker Korean chicken
- perfect Thai chicken and butternut squash curry (stove top, slow cooker or pressure cooker!)
- easy slow cooked Greek lamb with lemon garlic potatoes (oven or slow cooker!)
- Thai pumpkin and red lentil soup (vegetarian and delicious!)
More delicious soups
- creamy lemon chicken orzo soup
- Instant Pot tomato soup (can’t beat it!)
- roasted cauliflower and pancetta soup
Thai pumpkin & red lentil soup
Equipment
Ingredients
- 1 onion, chopped
- 1 small to medium pumpkin, peeled and chopped into smallish cubes
- 2 garlic cloves, crushed
- 2 cm piece fresh ginger, finely sliced or grated
- 2 tablespoons Thai red curry paste
- 2 tablespoons tomato puree
- 1 cup dried red split lentils
- 1 can coconut milk, not light
- 2 cups chicken or veggie stock, good quality
- salt and pepper to taste
- fresh coriander, to sprinkle over at the end
Instructions
- In a little oil, cook the onion with the pumpkin for a few minutes on a medium heat on your stove top, then add the garlic, ginger, curry paste and tomato puree. Cook for another minute or so, then transfer to your crock pot.
- Add the lentils, coconut milk and stock and cook on low for 6-8 hours (longer if you like – or 4 hours on high if you’re short on time).
- Blend until smooth with a stick blender, then stir in salt and pepper to taste. Serve and scatter with the fresh coriander.
Your tips crack me up!! I felt like you were talking straight to me because I am an offender of all, but especially being a Peeping Tom! I never in a million years would have thought to make a lentil pumpkin soup, and even if I did I probably wouldn’t have thought to blend it to make it smooth so THANK YOU! This is really cool!! And the Thai flavours? YUM. Pinning!
Oh, your comments always make me feel so happy and encouraged, Nagi, so thank you, too! I’m really happy to have given you an idea you’d like to try. That’s why I love reading others’ blogs so much (especially beautiful ones like yours) because I get so many ideas that I never would have thought of myself. Thanks so much for pinning, too – really appreciate that!
This looks RIDICULOUSLY amazing – yum! Love the fall colours, and red lentils are one of my favourite easy ingredients!
Hello, Alessandra! Thanks so much for ‘liking’ the soup so enthusiastically. This is the first time I’d ever added lentils to a soup, but it won’t be the last. Worked really well and made for a very healthy soup!
Love the tip about adding freshness at the end! Such a great idea!
Hi Chris … thanks so much! I was trying to add some tips that weren’t so ‘obvious’. These are all quite obvious, I guess, but easy to forget – so glad you appreciated the freshness tip!
Happy belated birthday! So glad you got a crockpot! I use mine all the time and it makes such amazing dishes – much like this dish you have here! It reminds me of a little Thai place in DC I used to frequent. I went once around this time of year and every dish on the menu contained pumpkin it – it was incredible! I can’t wait to try your recipe!
Thanks so much for the birthday wishes, Kathleen! I’m pretty excited about all the tasty dishes I’m going to make in my crockpot this winter. Of course the best part is how easy it makes dinner time. If I ever visit DC, I’d love to visit that restaurant. I love Thai and I love pumpkin, so I guess I couldn’t really go wrong!
I love the deep flavors slow cooker soups have, but I rarely use mine! Well, I guess I should start, thanks for the amazing tips Helen, they do make a lot of sense. I need this yummy soup on a cold day like today!
I’m the same as you, Mira. I love my slow cooker, but don’t use it as much as I should. There are so many amazing recipes around, it’s a shame not to! Thanks for the encouraging comment 🙂
I love pumpkin soups, and this one looks SO good. I’m a big fan of lentils and spice, so I know I’d love this one.
My slow cooker is such a life saver! I can’t agree more with your tips. I am a big fan of prepping the night before, so I don’t have to rush in the morning.
Hi, Ashley! So glad you like the soup. I’ve actually never tried prepping the night before, but now that I’ve written these tips I think I’d better give it a go … haha!
Aren’t crock pots amazing? I use mine year round, but especially when the weather gets colder. This soup looks delicious, Helen! I just made a pumpkin soup too, though not in the crock pot. I’m loving the thai flavors!
Hi, Gayle! Thanks so much! I’m going to make a pact with myself to try to use my crock pot at least once a week. 🙂
So funny Helen, I just got a crock pot! This post comes at the perfect time. We’ve just made chicken (shredded chicken – mmm!), but as it gets a little chillier Ive been dreaming about soups. Soups, soups, and more soups. This one looks so hearty and warm, I’m going to add it to my list!
So glad this was good timing, Alyssa! Your shredded chicken sounds wonderful. I’m keen on trying some pulled pork too … mmmm! The possibilities are endless!
This soup looks absolutely fantastic! I am in love.
Thanks, Jocelyn 🙂
Your soup is one bowl of creamy goodness in that beautiful crock pot!! Love the Thai red curry paste in there, Helen. We are looking for a crock pot as well where the meat can be browned on the stove top and slowly cooked after. The flavors really taste much richer. Thank you for the great tips 🙂
Cheers,
J+C
Hi, Judit & Corina! So glad you like this. I would definitely recommend this type of crock pot – I was going to include the link but couldn’t find it on Amazon, but anyway I’m sure you’ll be able to choose something similar. Glad you like the tips!