Thai Curried Pumpkin Soup recipe is creamy, sweet and spicy with bursting thai coconut curry flavors made with kabocha squash ,red thai curry paste and coconut milk in Instant Pot Pressure cooker and is naturally keto, vegan, and gluten free.
I have used Kabocha Squash for this soup recipe but feel free to use any kind of pumpkin or even butternut squash.
If you want to make this soup other than fall or winter season ,you can use 1 15 oz canned pumpkin puree instead of fresh pumpkin and follow the same recipe and pressure cook for 1 minute and adjust water or broth accordingly.
Lot of Thai red curry paste brands available in the market contain fish and oyster sauce.So if you are a vegetarian or vegan i highly recommend using Thai Kitchen Red Curry or Maesri Thai Red Curry Paste brands.
IS PUMPKIN KETO FRIENDLY?
Pumpkin can be keto as its low in net carbs. Per 100g, pumpkin only has 5g of total carbs, with 1g of fibre. However, pair it with other low-carb vegetables like cauliflower for keto–friendly diet meal.
If you are on a Keto or Low Carb Diet.Checkout my Keto Indian Food Recipes Collection.
WHAT DO YOU EAT WITH PUMPKIN COCONUT SOUP?
VARIATIONS TO MAKE KABOCHA SQUASH SOUP
- Spicy Pumpkin Soup: If you dont have thai red curry paste in hand,use red chilli powder or red chilli flakes to make soup spicy.
- Curried Pumpkin Soup:Add 1 tablespoon of curry powder instead of thai red curry paste.
- Replacement for coconut milk :You can use heavy whipping cream or full fat milk or half and half in place of coconut milk for non-vegan pumpkin soup.
- Toppings:You can use pumpkin seeds, roasted chickpeas as healthier toppings option.
HOW TO MAKE VEGAN PUMPKIN SOUP RECIPE IN INSTANT POT
Press SAUTE on Instant Pot. Add oil and once it’s hot add minced garlic ,ginger ,onions and saute till the onions turn soft.
Next add Thai red curry paste and saute for few seconds.
Add diced pumpkin, water or vegetable stock ,turmeric and salt.
Close the lid on the pot.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes.
When the instant pot beeps, let the pressure release naturally. Open the lid.
Puree soup using a immersion blender until smooth.If you don’t have a immersion blender ,puree in a blender in batches once slightly cooled.
Add thick coconut milk, lime juice and stir well.It tastes really great with coconut milk but you can also replace with milk or cream or half and half.
If you think soup is too thick ,you can add water into soup and boil for 2 minutes.
Serve easy Instant pot Thai curried pumpkin/kabocha squash soup hot and top with red chilli flakes and coriander leaves.
LOOKING FOR MORE INSTANT POT SOUP RECIPES?
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THAI PUMPKIN SOUP RECIPE CARD
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Thai Pumpkin Soup Instant Pot
Ingredients
Measuring cup used 1 cup = 250ml
- 4 cups diced pumpkin, peeled and deseeded
- 1 tablespoon coconut oil
- 3 cloves garlic cloves ,minced
- ½ inch ginger ,minced
- 1 medium yellow onion ,finely chopped
- 1 tablespoon thai red curry paste, adjust more to taste
- ½ teaspoon turmeric powder ,optional
- 2 cups water or vegetable broth
- ½ can 14 oz light coconut milk (about 1 cup)
- juice of half lime
- salt to taste
FOR GARNISH:
- ¼ teaspoon red chilli flakes
- 1 teaspoon cilantro
- 1 tablespoon pumpkin seeds
Instructions
INSTANT POT METHOD:
- Press SAUTE on Instant Pot. Add oil and once it’s hot add minced garlic ,ginger ,onions and saute till the onions turn soft.
- Add Thai red curry paste and saute for few seconds.
- Add diced pumpkin, water or vegetable stock ,turmeric and salt.
- Close the lid on the pot.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes.
- When the instant pot beeps, let the pressure release naturally. Open the lid.
- Puree soup using a immersion blender until smooth.If you don’t have a immersion blender ,puree in a blender in batches once slightly cooled.
- Add thick coconut milk, lime juice and stir well.It tastes really great with coconut milk but you can also replace with milk or cream or half and half.
- If you think soup is too thick ,you can add water into soup and boil for 2 minutes.Serve hot and top with red chilli flakes and coriander leaves.
STOVE TOP POT METHOD:
- Heat oil in a large pot and once it’s hot add minced garlic ,ginger ,onions and saute till the onions turn soft.
- Add Thai red curry paste and saute for few seconds.
- Add diced pumpkin, water or vegetable stock ,turmeric and salt.
- Cover and simmer until the pumpkins are soft, about 20-25 minutes
- Puree soup using a immersion blender until smooth.If you don’t have a immersion blender ,puree in a blender in batches once slightly cooled.
- Add thick coconut milk, lime juice and stir well.
- Serve hot and top with red chilli flakes and coriander leaves.
Notes
VARIATIONS TO MAKE PUMPKIN SOUP:
- Spicy Pumpkin Soup: If you dont have thai red curry paste in hand,use red chilli powder or red chilli flakes to make soup spicy.
- Curried Pumpkin Soup:Add 1 tablespoon of curry powder instead of thai red curry paste.
- Replacement for coconut milk :You can use heavy whipping cream or full fat milk or half and half in place of coconut milk.
- Toppings:You can use pumpkin seeds, roasted chickpeas as healthier toppings option.
Nutrition
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Really delicious! I used canned pumpkin and 1 can of coconut milk and didn’t have to use a blender. Also omitted the cilantro and used juice of 1 lime. Topped with pumpkin seeds and red pepper flakes. Will definitely make this again!
Thank you Beth 🙂