Lauki Soup | Bottle Gourd Soup - Instant Pot Pressure Cooker
Lauki Soup or Bottle Gourd Soup is quick, filling, rich and creamy soup that can be made in the Instant Pot or Pressure Cooker with just a handful of ingredients.
Servings 3
Calories 95kcal
Ingredients
- 1 medium bottle gourd (lauki) peeled and diced (about 2.5 - 3 cups)
- 1 teaspoon olive oil
- 3 garlic cloves minced
- 1 green chilli
- 1 medium onion chopped
- 1.5 cups vegetable broth (or water)
- salt and black pepper for taste
- 1 tablespoon lemon juice
- coriander leaves garnish
Instructions
Instant Pot Method:
- Press SAUTE on Instant Pot. Add olive oil and once it's hot, add minced garlic, onions, green chili, and saute till onions soften.
- Add diced bottle-gourd, water or vegetable stock, and salt.
- Furthermore, close the lid on the pot and set the pot to MANUAL/PRESSURE COOK (High Pressure) and timer to 5 minutes.
- When the instant pot beeps, let the pressure release naturally. Open the lid.
- Puree soup using a hand blender until smooth. If you don't have a hand blender, puree in a blender in batches once slightly cooled.
- Then add crushed black pepper for seasoning and salt if needed. Also, if you think the soup is too thick, add water or vegetable broth to the soup and simmer it for 2 minutes until hot.
- Add 1 tablespoon of lemon juice and garnish with coriander leaves. Mix well. Instant Pot Lauki ka Soup is ready to serve.
Stovetop Pressure Cooker Method:
- Follow the same steps as Instant Pot for stovetop pressure cooker. Give 2 whistles on medium flame and let the pressure release naturally. All the other steps remain the same.
Stovetop Pot Method:
- Follow the same steps as Instant Pot. Cover the pot with a lid and cook till lauki gets soft, about 15-20 minutes. Do stir once or twice in between. All the other steps remain the same.
Notes
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
Variations:
- Add in some extra veggies: feel free to add a handful of chopped broccoli or potatoes along with bottle gourd, which gives a more creamy texture. You can also add some spinach.
- Protein: You can cook ¼ cup of yellow moong dal along with bottle gourd for extra protein.
- Coconut Milk: You can also add some coconut milk to flavor the soup.
- Toppings: You can also use roasted chickpeas or sesame as a healthier toppings option.
- Fresh Herbs: I used coriander leaves. To make an Italian version, add rosemary, oregano, or thyme.
- Make it spicy: Sprinkle some crushed red chili flakes into this soup before serving it to give a soup kick.
Tips:
- Be sure to sauté the onion and garlic, in a little olive oil or butter first. The soup will have a rich flavor.
Nutrition
Calories: 95kcal | Carbohydrates: 7.6g | Protein: 0.8g | Fat: 7.31g | Saturated Fat: 1g | Sodium: 1023mg | Potassium: 64mg | Fiber: 1.2g | Sugar: 2g