Instant Pot Pumpkin Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
15 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
295 kcal
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Course
Main Course, Soup
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Cuisine
American
Instant Pot Pumpkin Soup
Description
Instant Pot Pumpkin Soup begins with sautéing onion, garlic, ginger, and red curry paste in olive oil using the sauté function, building a fragrant base. Almond butter thinned with broth is added along with pumpkin cubes, vegetable broth, and seasoning including salt, nutmeg, cinnamon, cloves, and optional red pepper flakes. Pressure cooking for 10 minutes softens the pumpkin and melds flavors efficiently.
After natural pressure release, coconut cream is stirred in and the soup is blended until smooth, producing a creamy and slightly thick consistency. Additional broth or cream can adjust the texture if needed. The combined spices and curry paste contribute warmth and subtle heat, balanced by the creaminess of coconut and almond butter.
The soup can be served topped with fresh cilantro, toasted pumpkin seeds, and a drizzle of cream adds visual appeal and extra richness. It's ideal for autumn or winter meals where a soothing, flavorful soup is desired.
Ingredients
Soup:
- 2 tablespoons olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon ginger minced, fresh
- 2 tablespoons red curry paste
- 4 cups vegetable broth plus more if needed, low-sodium
- 1 cup coconut cream
- 1/4 cup almond butter or any other nut or seed butter
- 6 cups pumpkin diced
- 1/2 teaspoon salt plus more to taste, sea salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cloves ground
- 1/8 teaspoon red pepper flakes optional
Toppings:
- cilantro chopped, fresh
- pumpkin seeds toasted
- cream drizzle of
Instructions
Sauté:
- Select SAUTE function and wait for the IP to read HOT: add the oil and once simmering add the diced onion and saute for 2 minutes, stirring occasionally.
- Add garlic, ginger and the curry paste, stir to combine, and saute for 30 seconds.
- Thin out the almond butter with a small amount of broth, and set it aside.
- Cancel the SAUTE function and add the other ingredients: almond butter mixture, pumpkin cubes, broth, salt, and the other seasonings and spices. Stir to combine.
Pressure-cook:
- Close the lid and seal the valve. Set into HIGH-PRESSUREand cook for about 10 minutes.
- Allow the pressure to naturally release for 15 minutes and then, release the valve.
Blend:
- Stir in the coconut cream, then, using a ladle, transfer the soup into a heat-resistant blender to smoothen it. Give it a few pulses until it has the consistency you like.
- If needed add more broth or coconut cream to thin it out.
- Serve with your favorite toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Sodium | 826mg | 34% |
| Potassium | 629mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 11009IU | 220% |
| Vitamin C | 13mg | 14% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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