Thai Chicken & Pumpkin Soup

Subtle Thai ingredients build together in the tasty soup. Adding pumpkin mellows the flavors, so it’s not that spicy at all (although you can make it as hot as you like!).  Using the slow cooker makes this an easy meal to fix and forget about.  Omit chicken for a tasty vegetarian soup.


In a bowl whisk together peanut butter, pumpkin, and juices. Once smooth, pour into crock pot and add remaining veggies (I just took the picture like that to show what went in – stirring in a bowl first will make it easier to get the peanut butter mixed in the the liquids).


Add the fresh herbs about 10 minutes before serving to get maximum benefit from their flavor. You can add the cooked chicken at the beginning or end of the 4/8 hour simmering time. I prefer to add it at the end, since I find it retains more of its tenderness.


If you don’t have a crockpot, it can easily be made in a large pot. Just follow the same steps, and instead of cooking for 4/8 hours, simmer over the stove for about 30-45 minutes.


Thai Chicken & Pumpkin Soup

Marla Hingley
For a vegetarian version, omit the chicken and replace the broth with vegetable stock.
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Servings 8


  • 1 Tbsp olive oil
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 Tbsp fresh ginger minced
  • 1/2 tsp red pepper flakes
  • 3/4 cup GF creamy peanut butter
  • 1 1/2 cups canned pure pumpkin
  • 1/2 cup mango nectar or juice
  • 1/4 - 1/2 cup lime juice to taste
  • 4 cups GF chicken broth
  • 2 celery stalks diced
  • 2 carrots diced
  • 3 chicken breasts 1" cubes
  • 1 cup canned coconut milk low fat or full fat
  • 1 Tbsp cornstarch
  • 1/2 cup fresh cilantro chopped
  • 2 cups hot cooked rice jasmine or basmati (optional)

Optional Toppings

  • 3 green onions minced
  • 1/2 cup peanuts chopped
  • Lime wedges


  • Sauté onions in oil until soft, then stir in garlic, ginger, and red pepper flake. After another minute transfer to crock pot.
  • In a bowl whisk together peanut butter, pumpkin, and juices. Once smooth, pour into crock pot.
  • Add broth, celery, carrots and 2 cups water. Cover and cook on LOW for 8hrs or HIGH for 4 hrs.
  • About 30 minutes before serving, fry chicken cubes until fully cooked then add to crock pot (set to HIGH).
  • In a bowl whisk together coconut milk and cornstarch, then pour into soup along with cilantro. Stir, and simmer uncovered for 10 minutes until thickens slightly. Season to taste with salt and pepper.
  • If desired, put about 1/2 cup rice into each bowl, then ladle soup in around rice. Garnish with any toppings you'd like.


To make the soup have a more Thai (coconut) flavor, reduce the amount of chicken stock used and replace with more canned coconut milk (full fat will have more flavor).
Tried this recipe?Let us know how it was!
See also
Lemon Chicken Soup (Avgolemono)


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