To make on the stove top: Get out a soup pot and add the coconut milk, water, Better than Bouillon base, red curry paste and sweetener. Whisk together to combine and bring to a simmer. Simmer for a few minutes then add in the zucchini.

Continue to simmer for 5 minutes or until the zucchini is fork tender. Let cool a few minutes then ladle into a high speed blender and blend until smooth and creamy. Be careful that you don't burn yourself when blending the hot liquid. You might have to do this batches as well.

To make this in a slow cooker - Add all the ingredients to the slow cooker except the zucchini. Whisk together then add the chopped zucchini. Cover and cook on high for 1-2 hours or low for 3-4 hours.

When the zucchini is fork tender it's done. Then just puree in the blender and blend until smooth and creamy. Be mindful of the hot liquid when blending.

To make in the Instant Pot: Add all of the ingredients to your Instant Pot, mix well and then secure the lid. Turn the venting nozzle to the back to create pressure. Set the manual button for 10 minutes.

When done, quick release the pressure by turning the nozzle to the front. Once the steam has stopped, open and then pour the soup into your blender in batches. Be careful that you don't burn yourself with the hot soup when doing this.

Blend until the soup is smooth and creamy then serve.

Notes: The time at the top of the recipe card is for when you are making this on the stovetop.

You can use either a blender or an immersion blender to puree the soup at the end. You can also garnish with fresh cilantro if you wish or top with toasted pumpkin seeds as well.