Instant Pot Pumpkin Curry Soup

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This creamy Instant Pot Pumpkin Curry Soup takes your taste buds on a wild ride of sweet and salty, with a little kick of cayenne pepper. It’s the perfect dish for fall!

To make this soup, first set your Instant Pot to Sauté. Add the 2 tablespoons vegetable broth, onion, garlic and celery. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.

Turn the Instant Pot off. Then add the remaining 1 cup vegetable broth, diced sweet potato, 1 can of reduced fat coconut milk, 2 cans of pumpkin, curry powder, salt, cumin, black pepper, cayenne pepper, and ginger. Stir well, then set the Instant Pot to Sealing and cook on Manual for 10 minutes. *The Instant Pot will take some time to build pressure before cooking.

When finished cooking, carefully open the seal to release the pressure. Open the Instant Pot, add the lemon juice and cream from the can of full fat coconut milk (set aside the liquid for another use). Stir until the coconut cream is melted and combined.

Finally, you can either 1) use an immersion blender to blend in the pot (leaving some chunks or completely smooth- up to you) OR 2) carefully transfer to a blender until smooth (you may need to do in batches). If the soup is too thick for your liking, feel free to add the remaining liquid from the coconut milk can and stir.

This recipe makes 8 (1-cup) servings. Keep this soup in an airtight container in the fridge for up to a week. 

Instant Pot Pumpkin Curry Soup

This creamy Instant Pot Pumpkin Curry Soup takes your taste buds on a wild ride of sweet and salty, with a little kick of cayenne pepper. It’s the perfect dish for fall!

• Prep Time: 15
• Cook Time: 15
• Total Time: 30
• Yield: 8 1x

Ingredients

• 2 tablespoons + 1 cup unsalted vegetable broth
• 1 medium yellow onion
• 3 garlic cloves, minced
• 2 stalks celery, chopped
• 1 large sweet potato, peeled and diced into 1 inch pieces
• 1 (15 ounce) can reduced fat coconut milk
• 2 (15 ounce) cans pumpkin (not pie filling)
• 1 tablespoon curry powder
• 1/2 teaspoon ground sea salt 
• 2 teaspoons ground cumin
• 1/4 teaspoon black pepper
• 1/8 cayenne pepper
• 1 teaspoon fresh minced ginger (or 1/4 teaspoon ground ginger)
• 1 tablespoon fresh lemon juice (about half a medium lemon)
• 1 (15 ounce) can full fat coconut milk (use cream only)- refrigerated overnight

Instructions

1. Set Instant Pot to Saute. Add 2 tablespoons vegetable broth, onion, garlic and celery. Cook for about 5 minutes, stirring occasionally, until onion is soft.
2. Turn Instant Pot off. Add the remaining 1 cup vegetable broth, diced sweet potato, can of reduced fat coconut milk, pumpkin, curry powder, salt, cumin, black pepper, cayenne pepper, and ginger. Stir well, then set the Instant Pot to Sealing and cook on Manual for 10 minutes.  *The Instant Pot will take some time to build pressure before cooking.
3. When finished cooking, open the seal to release the pressure. Open the Instant Pot, add the lemon juice and the cream from the can of full fat coconut milk (set aside the liquid for another use). Stir until the coconut cream is melted and combined.
4. Next you can either 1) use an immersion blender to blend in the pot (leaving some chunks or completely smooth- up to you) OR 2) carefully transfer to a blender until smooth (you may need to do in batches. *If the soup is too thick, you can also add in the coconut milk liquid that you set aside earlier. Serve (careful, it will be hot). =)

Notes

This recipes makes 8 (1-cup) servings. To store, refrigerate in an airtight container for 4-5 days.