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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

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.
  • 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

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 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.
 
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