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Instant Pot Curried Pumpkin Soup
Instant Pot Curried Pumpkin Soup is full of fall flavors. It's easy to make with only a few ingredients and it's great for meal prep.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4
Calories: 99 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, chopped
- ¼ teaspoon ginger
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 2 cups pumpkin, canned
- 3 cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Set Instant Pot to saute and add olive oil. Add onions and garlic and saute for a few minutes.
- Turn Instant Pot to soup and add all remaining ingredients. Stir well. Set Instant Pot to soup and set timer for 15 minutes. Put lid on.
- You can let the steam release naturally or do a quick release by putting a dish towel over the plug and opening.
- Season soup with more salt and pepper to taste. If you prefer a creamier soup add coconut milk and stir. Serve with toppings.
Cup of Yum
Notes
- WW Smart Points - 4
Nutrition Information
Calories
99kcal
(5%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
4g
(6%)
Sodium
653mg
(27%)
Potassium
457mg
(13%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
19080IU
(382%)
Vitamin C
20mg
(22%)
Calcium
59mg
(6%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 99
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Sodium | 653mg | 27% |
| Potassium | 457mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 19080IU | 382% |
| Vitamin C | 20mg | 22% |
| Calcium | 59mg | 6% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.