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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!
Not sure if you’re getting the best out of your slow cooker? Here are my 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.
Each time you lift the lid, you’ll lose around 15 to 20 minutes of cooking time because that’s how long your crock pot will take to regain the lost heat.
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
- classic tomato soup (can’t beat it!)
- roasted cauliflower and pancetta soup
IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GET ON BY LEAVING A COMMENT AND RATING BELOW… AND DON’T FORGET TO SIGN UP TO RECEIVE ALL MY NEW RECIPES BY EMAIL!
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Thai pumpkin & red lentil soup
Equipment (affiliate links)
Ingredients (UK/Australia? Click button below for grams & ml)
- 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.
Lark West says
Hi!
Making this in the net couple of days.
Sounds OH SO YUMMY!
How much pumpkin, actually?
And what size-ish cubes would you recommend?
Thank you!
~ Lark~
pragati says
I love how smooth your soup looks. I love lentils and pumpkin and this soup has been on my list for a very long time!
I make pumpkin curry a lot but have yet to try it in a soup. The curry paste, coconut milk, lentils, pumpkin are all so warming… this is my kind of comfort food for sure!
Helen says
Hello, Kamal! Thanks so much for passing by and taking the time to comment. I’m so happy that you like the sound of this and hope you give it a go. If you do, let me know what you thought!
P says
I love my crock pot! And I definitely do not break top #2, haha. I’ve gotten into the habit of doing prep in the morning before heading out for the day. I love coming back home to a ready-made, healthy and delicious meal 🙂
Helen says
Hi, P! I love crock-pots too, in theory, but I think I definitely still need quite a bit of practice to get things right and figure out what the best recipes are. Thanks for passing by!
Choc Chip Uru says
Your soup looks absolutely lovely, pumpkin and lentils do go so well together 😀
Love the photos!
Cheers
Choc Chip Uru
Helen says
Hi, Choc Chip Uru! Thanks so much for passing by, and happy you like the soup. 🙂
Bintu @ Recipes From A Pantry says
I am still learning how to better use my crockpot too. It does take time right. Oats in crockpots rock my boat and then some – they are just so much creamier.
Helen says
Ooh, wow, there’s one I hadn’t thought of! I’d like to try rice pudding, too – yum yum!
[email protected] Olives & Garlic says
Wow pumpkin and red lentils sound like a combination I must try ASAP.
Helen says
You MUST, Kathy!! 🙂
Annie @Maebells says
I actually just tried pumpkin soup for the first time. I love the addition of the red lentils to make it a bit heartier!
Helen says
Glad you like the lentil addition, Annie – it was great with the spice, too!
Mariana @The Candid Kitchen says
Great winter recipe! Pumpkin and squashes are my favourite bases for a soup. Glad to hear you’re making the most of a crockpot!
Helen says
Hi, Mariana … glad you like it! You can’t really go wrong with pumpkin in a soup, can you? 🙂
Laura @ Raise Your Garden says
Soups look amazing, I agree with Izzy with tat pumpkin soupl Great cooking tips too, I finally learned to add my fresh herbs at the end of the recipe too. But learning to cook is a process, and I learn as I go, getter better all the time, especially with great bloggers like you who help me out =)
Helen says
Aw, thanks, Laura … I aim to please!!
Isadora says
We move around a lot too and it makes it so hard to make good friends. That is awesome that you had an old friend come visit, old friends are the best! This crockpot is also really awesome! I don’t think I’ve seen one like it before, but that is so cool that you can use it on the stove! This pumpkin soup looks amazing and I bet the thai flavor goes so well with the pumpkin and lentils 🙂
Helen says
Hi, Izzy! It is hard to make friends when you move around but yes, thank goodness our old ones don’t abandon us! It was so great for me to see a familiar face after so long. The crock pot is rather snazzy, isn’t it? 🙂
Allie | Baking a Moment says
That has to be the prettiest crock pot ever! And the soup looks amazing! I love pumpkin with asian flavors 😉
Helen says
Glad you like it, Allie … it’s good to have a few different pumpkin soups up your sleeve – they’re so healthy, after all!
Shashi @ RunninSrilankan says
So sorry your first recipe in your new crock pit didn’t turn out as planned – btw, I was not aware o lessening the water to be added either!
But you sure made up for your first recipe with this one – Helen this looks gorgeous – mouthwatering – decadent – hearty – I wish I could grab me a bowl with some crusty bread! What a genius combo of lentils and pumpkin!
Helen says
Hi, Shashi! Thanks for the encouragement. Now I’m planning lots of other yummy recipes to cook in the new crock pot. Got to make the most of it during the winter months!
cheri says
Hi Helen, have never seen a crock pot like this before, love it! great tips and a lovely soup also HAPPY BIRTHDAY!
Helen says
Aw, thanks, Cheri!! If I have to have yet another birthday, then at least I can celebrate it with a lovely gift like this!
lori @ TheHealthMinded.com says
Hello Helen – I am home all week solo so made a pot of this just now all for myself! I feel so good eating it with all the Vit A and fiber in it and it is so yummy. I kicked up the heat with some more spice because I love spicy food but can’t wait to have another bowl! Thanks for posting!
Helen says
Oh, how exciting that you gave this a go! So happy that you liked it! Mr. Scrummy and I finished ours up yesterday and actually it was borderline a bit too spicy. I think it depends on which brand of paste you buy. Anyway, it’s easy enough to crank up the heat if you want to, just like you did. 🙂
Liz says
What a gorgeous hearty soup! I plan to make a squash soup tomorrow and hope it’s half as good as yours looks!
Helen says
Thanks, Liz! Of course yours will be just as good – if not better! 🙂
Denise | Sweet Peas & Saffron says
I want your crockpot, love that you can brown your meat in it! I am totally guilty of dumping everything in and running. If it doesn’t turn out flavorful, I figure it’s not meant to be 🙂 But I do like your tip about rolling in the flour, I will have to try that one! One tip that I read somewhere is to layer the ingredients based on cook time: meat at the bottom, veggies at the top. Hasn’t really made a difference in my hands, though.
Looks like a delicious soup, Helen!
Helen says
Haha … to be honest, I usually dump the ingredients in and run, too! It’s just good to know that there are ways to make things even more delicious if you make the effort! I’ve read the layering tip, too – I think that’s great for casseroles.
So glad you like this, Denise!
Culinary Ginger says
Love the crockpot tips and what a delicious comforting soup recipe, I can’t wait to try it.
Helen says
Thanks so much! 🙂
Tandy | Lavender and Lime says
I’m sure the meal was perfect being shared with a special friend. The only way I will eat lentils is in a soup. Love the peeping tom tip 🙂
Helen says
Hahaha .. that’s my favourite tip, too. You can’t taste the lentils in this soup at all, really. It’s just good to know all that wonderful goodness is in there!
Eva says
Cet soupe a l’air superbe ! J’adore soupes et j’aime aussi le faire dans une cocotte en fonte comme toi ! C’est un beau cadeaux qui t’on fait tes parents ! Ta copine a du se régalé 😉
Helen says
Merci, Eva! 🙂
marcie says
First, happy belated birthday! Second, you’ve entertained me once again — I always get a good chuckle here, Helen (don’t be a peeping Tom). 🙂 I love your crock pot tips, and rolling the meat in flour after browning is a wonderful idea that I need to try! This soup sounds so delicious — I love the sound of that combo!
Helen says
Thanks so much, Marcie … for saying that I make you chuckle (blush, blush) and for the birthday wishes. I wasn’t too happy about another year ticking by, but I was certainly happy about my crock pot. I actually haven’t tried the rolling in flour tip yet, but I’m going to try it soon! Hope it works well for you!
[email protected] Eats says
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!
Helen says
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!
Ashley @ My Midwest Table says
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.
Helen says
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!
Alessandra // the foodie teen says
This looks RIDICULOUSLY amazing – yum! Love the fall colours, and red lentils are one of my favourite easy ingredients!
Helen says
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!
Chris @ Shared Appetite says
Love the tip about adding freshness at the end! Such a great idea!
Helen says
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!
Kathleen | hapanom says
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!
Helen says
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!
Mira says
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!
Helen says
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 🙂
Gayle @ Pumpkin 'N Spice says
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!
Helen says
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. 🙂
Alyssa @ My Sequined Life says
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!
Helen says
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!
Jocelyn (Grandbaby cakes) says
This soup looks absolutely fantastic! I am in love.
Helen says
Thanks, Jocelyn 🙂
Judit + Corina @Glamorous Bite says
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
Helen says
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!