THAI PUMPKIN SOUP INSTANT POT

15m    Serves 4 People    291 Cal

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.

  • 4 Cups pumpkin diced, peeled and deseeded
  • 1 Tbsp coconut oil
  • 3 Cloves garlic cloves minced
  • 1/2 Inch ginger minced
  • 1 Medium yellow onion finely chopped
  • 1 Tbsp thai red curry paste adjust more to taste
  • 1/2 Tsp turmeric powder optional
  • 2 Cups water or vegetables broth
  • 2 Cup light coconut milk
  • Juice of half time
  • Salt to taste
  • 1/4 Tsp red chili flakes
  • 1 Tsp cilantro
  • 1 Tbsp pumpkin seeds.

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.

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