Instant Pot Pumpkin Soup (Curried, Creamy & Vegan)
User Reviews
4.9
42 reviews
Excellent
Instant Pot Pumpkin Soup (Curried, Creamy & Vegan)
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You'll fall in love with this lush creamy Instant Pot Pumpkin Soup in no time. This flavorful vegan soup prepared with coconut milk and spices is perfect for warming you up on a chilly fall day!
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Ingredients
- 1 tablespoon oil
- 1 cup yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 2 pounds pumpkin peeled, seeded and cut into 1-2 inch pieces, about 6 cups
- 1 1/2 cup vegetable broth
- 7 oz coconut milk canned full fat, 1/2 can
- 1/4 teaspoon black pepper adjust to taste
- 1/2 tablespoon lime juice optional
Spices
- 1/2 teaspoon turmeric powder (haldi)
- 1 teaspoon Ground Cumin (Jeera powder)
- 1 teaspoon garam masala
- 1 teaspoon Coriander powder (dhaniya powder)
- 1/2 teaspoon salt adjust to taste
For garnish (optional)
- 2 tablespoon pumpkin seeds
- 2 tablespoon coconut milk
- 2 tablespoon cilantro chopped
- red chili flakes
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Instructions
- Start the instant pot in Saute mode and heat oil in it. Add diced onions, and garlic and sauté for about 3 minutes.
- Add pumpkin cubes, spices, broth, and stir to combine. Press Cancel and close lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for 10 minutes.
- After the instant pot beeps, let the pressure release naturally for 10 minutes then release the pressure manually (10 minute NPR).
- Use an immersion blender to blend the soup to a creamy texture. You can also let the soup cool a bit, then transfer to a blender such as Vitamix to blend the soup. Be careful while blending to avoid hot splatters.
- Add coconut milk, and stir well. Add pepper and lime juice to taste.
- Garnish with your choice of pumpkin seeds, coconut milk, cilantro, or red chili flakes.
Stovetop Method
- Follow the initial steps in a large pot. Add the pumpkin cubes, broth, and spices. Bring to a boil, then reduce heat and let simmer until pumpkin is tender in about 15 minutes. Remove from heat, and then blend the soup and follow the remaining steps.
Equipments used:
Notes
- Which Pumpkin? You can use any variety of pumpkin or even butternut squash. But do not use halloween pumpkins used for carving jack-o-lanterns (they are just not as tasty).
- Spices: Instead of the listed spices, you can use 1.5 tablespoon curry powder to make this curried pumpkin soup.
- Spices:
- Instead of the listed spices, you can use 1.5 tablespoon curry powder to make this curried pumpkin soup.
- Make it Non-vegan: Non-vegan pumpkin soup can be made with heavy whipping cream, full-fat milk, or half-and-half instead of coconut milk.
- Make it Non-vegan:
- Non-vegan pumpkin soup can be made with heavy whipping cream, full-fat milk, or half-and-half instead of coconut milk.
- To Store: Soup can be kept refrigerated for up to 4 days in an airtight container.
- To Store:
- Soup can be kept refrigerated for up to 4 days in an airtight container.
- To Freeze: You can also freeze the soup once it has cooled. Place it in freezer safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat before eating.
- To Freeze:
- You can also freeze the soup once it has cooled. Place it in freezer safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat before eating.
Nutrition Information
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Calories
209kcal
(10%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Sodium
525mg
(22%)
Potassium
825mg
(24%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
15615IU
(312%)
Vitamin C
21mg
(23%)
Calcium
64mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 525mg | 22% |
| Potassium | 825mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 15615IU | 312% |
| Vitamin C | 21mg | 23% |
| Calcium | 64mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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