Thai-Style Chicken Pumpkin Soup

True story:  This morning I told Andrew I thought our refrigerator was broken because when I opened the door, I didn’t feel the usual rush of cool air.  I quickly realized that the fridge is working fine, but the temperature in our house had dipped into the 50’s, so the difference in temperatures wasn’t that great.  In related news, we turned on our heat this morning.  I’m hoping to be able to remove either the blanket or fleece jacket I am wearing by the time I finish breakfast and this post.  😉

What goes hand-in-hand with the coolness of fall?  Pumpkin everything, apparently.  I like pumpkin-flavored things just fine, but I don’t get crazy about the stuff like many of you do.  Pumpkin seems to be working its way into a lot of food items this season (Exhibit A), but  I’d pick banana bread over pumpkin bread any day, and I’ve never had a Pumpkin Spice Latte.

However, as one who loves most things containing the word “soup”, I was intrigued when Andrew found a recipe for a Crock-Pot Thai-Style Chicken Pumpkin Soup.


The recipe came from the Slow Cooker Bible, and because I’m feeling a tad lazy, I’m including a picture of the recipe page rather than typing it out myself. 😉


In place of the heavy cream we used Silk coffee creamer (original, not flavored), and we left out the onion completely (Andrew put the green onions on his at the end).  We also added sliced mushrooms because we had some on hand that needed to be used.

The soup was incredibly flavorful, and as is the case with most things pumpkin, I liked it, but I was not crazy about it.  I think anyone who really enjoys pumpkin would love it though!    It made for a warm, hearty meal over the last two cool nights (and there are still leftovers).  If you are a pumpkin-lover, give it a try, and let me know what you think!

Well, you may be pleased to know that the thermostat in our house now reads 61 degrees; I have removed the blanket and am beginning to thaw. 😉

Stay warm, everyone!

Pumpkin-flavored items: Love them or hate them?
What’s the weirdest pumpkin-flavored food you’ve seen in stores or tried?

9 thoughts on “Thai-Style Chicken Pumpkin Soup

  1. LOVE anything and everything pumpkin, naturally. I would think I would like this too! AND I’m also coming over for dinner soon, okay? haha you always make the most delicious food!!!

  2. Oh Em Gee this looks and sounds amazinggg. I can imagine I’d LOVE it because I love all things pumpkin! Two soups in a row from you – you’re loving the slow cooker! I needddd to start showing mine some love. Question – do you use yours on while no one is home? I struggle with this decision because I don’t want to leave it on while no one is home…

    • Hahaha yes, we got a little soup-happy this week. Andrew did all the meal planning and grocery shopping this week, which rarely happens, so I was happy to embrace two soups in a row 😀 We do use our slow cooker while no one is home… The low setting (which is what you’d most likely use to start something in the morning and have it ready when you get home after work) is so low that it doesn’t worry me; my alarm clock probably gets hotter, and that stays plugged in 24/7!

      • Yes my roomie and I discussed this this morning, we are going to use it while we’re gone! We both agree it’s A OK but your confirmation is a double win!

  3. I’m glad I’m not the only not-pumpkin-obsessed person/blogger out there 😉 Quite honestly, I don’t like pumpkin flavoring at all. What surprises me, though, is that you’ve never had a Pumpkin Spice Latte, Mrs. The-Starbucks-Baristas-Know-Me-By-Name-And-Order!

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