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.
Servings 4
Calories 291kcal
Ingredients
- 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 vegetable broth (or water)
- ½ can 14 oz 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.
- Next, add Thai red curry paste and saute for a few seconds.
- Add diced pumpkin, water or vegetable stock, turmeric, and salt.
- 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.
- Serve easy Instant pot Thai curried pumpkin/kabocha squash soup hot and top with red chili flakes and coriander leaves.
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.
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