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Instant Pot Pumpkin Soup Recipe

Instant Pot Pumpkin Soup Recipe
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★★★★★

5 from 18 reviews

This Instant Pot Pumpkin Soup is a creamy, flavorful, and comforting dish perfect for fall or anytime you crave a warm, healthy meal. Combining the natural sweetness of pumpkin with the spicy warmth of red curry and aromatic ginger, this soup is thickened with almond butter and coconut cream for a rich, dairy-free finish. Ready in under 40 minutes and packed with nutrients, it makes a satisfying appetizer or light main dish.

Ingredients

Scale

Soup Base

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red curry paste

Main Ingredients

  • 6 cups diced pumpkin
  • 1/4 cup almond butter (or any other nut or seed butter)
  • 4 cups low-sodium vegetable broth (plus more if needed)
  • 1 cup coconut cream

Spices and Seasonings

  • 1/2 teaspoon sea salt (plus more to taste)
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon red pepper flakes (optional)

Toppings

  • Chopped fresh cilantro
  • Toasted pumpkin seeds
  • Drizzle of cream (optional)

Instructions

  1. Sauté the aromatics: Select the SAUTE function on the Instant Pot and wait until it indicates ‘HOT’. Add the olive oil, and once shimmering, add the diced yellow onion. Sauté for about 2 minutes, stirring occasionally, until the onion softens and becomes translucent.
  2. Add garlic, ginger, and curry paste: Stir in the minced garlic, ginger, and red curry paste. Cook while stirring for about 30 seconds to release the flavors and aromas of the spices.
  3. Prepare almond butter mixture: Thin out the almond butter with a small amount of vegetable broth by stirring them together in a separate bowl. This makes the almond butter easier to mix into the soup later.
  4. Add main ingredients and seasonings: Cancel the SAUTE function. Add the diced pumpkin, the almond butter mixture, the remaining vegetable broth, sea salt, nutmeg, cinnamon, cloves, and red pepper flakes (if using) into the Instant Pot. Stir everything well to combine.
  5. Pressure cook: Close the Instant Pot lid and seal the valve. Set the function to HIGH PRESSURE and cook the soup for 10 minutes.
  6. Release pressure: Allow the pressure to release naturally for 15 minutes, then carefully open the valve to release any remaining steam before opening the lid.
  7. Blend the soup: Stir in the coconut cream, then use a ladle to transfer the soup in batches to a heat-resistant blender. Blend until smooth and creamy, pulsing to reach your desired consistency.
  8. Adjust consistency and seasonings: If the soup is too thick, add additional broth or coconut cream to thin it out. Taste and adjust salt if necessary.
  9. Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro, toasted pumpkin seeds, and a drizzle of cream if desired. Serve warm and enjoy!

Notes

  • Use fresh pumpkin or butternut squash for best results; canned pumpkin can also be used but may alter the flavor slightly.
  • If you prefer a spicier soup, increase the amount of red curry paste or add more red pepper flakes.
  • For a nut-free version, substitute almond butter with sunflower seed butter or tahini.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
  • This soup is naturally gluten-free and can be made vegan by ensuring your curry paste contains no shrimp paste or fish sauce.

Nutrition

Keywords: Instant Pot, pumpkin soup, creamy pumpkin soup, red curry soup, easy fall recipes, vegetarian soup, healthy soup, coconut cream soup

Find it online: https://foodbylina.com/instant-pot-pumpkin-soup-recipe/