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Thai Curried Pumpkin Soup served in a soup bowl garnished with red chilli flakes and cilantro
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5 from 6 votes

Thai Pumpkin Soup Instant Pot

Thai Curried Pumpkin Soup recipe is nutritious, sweet and spicy with bursting thai coconut curry flavors made in Instant Pot Pressure cooker and is naturally keto, vegan, and gluten free.
Course Soup
Cuisine American, Thai
Keyword instant pot pumpkin soup, yellow pumpkin
Diet Keto, Low Carb, Vegan, Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 291kcal
Author Bhavana Patil

Ingredients

Measuring cup used 1 cup = 250ml

  • 4 cups pumpkin diced, 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 coconut milk (about 1 cup)
  • juice of half lime
  • salt to taste

For Garnish:

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.
  • Next, add Thai red curry paste and saute for a few seconds.
    step to saute ginger garlic onions and red curry paste collage
  • Add diced pumpkin, water or vegetable stock, turmeric, and salt.
    step to add salt and turmeric collage
  • Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 8 minutes. When the instant pot beeps, let the pressure release naturally. Open the lid.
  • Puree soup using an immersion blender until smooth. If you don't have an immersion blender, puree in a blender in batches once slightly cooled.
  • Add thick coconut milk, lime juice, and stir well. It tastes great with coconut milk, but you can also replace it with milk or cream or half and half.
    If you think the soup is too thick, you can add water and boil for 2 minutes.
    step to puree the pumpkin soup using a hand blender and add coconut milk collage
  • Serve easy Instant pot Thai curried pumpkin/kabocha squash soup hot and top with red chili flakes and coriander leaves.
    Thai Curried Pumpkin Soup served in a soup bowl garnished with red chilli flakes and cilantro

Stovetop 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 an immersion blender until smooth. If you don’t have an 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 chili flakes and coriander leaves.

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

Variations to make Pumpkin Soup:

  • Spicy Pumpkin Soup: If you dont have that red curry paste in hand, use red chili powder or red chili flakes to make the 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 a healthier toppings option.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 291kcal | Carbohydrates: 17g | Protein: 3g | Fat: 23g | Saturated Fat: 22g | Sodium: 490mg | Potassium: 455mg | Fiber: 3g | Sugar: 6g | Vitamin A: 17975IU | Vitamin C: 9.5mg | Calcium: 65mg | Iron: 5mg