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Instant Pot Pumpkin Soup Recipe

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4 from 61 reviews

A creamy, flavorful Instant Pot Pumpkin Soup made with aromatic spices, red curry paste, and coconut cream. Featuring tender roasted pumpkin, almond butter for richness, and a perfect blend of warming spices, this soup is both comforting and nourishing. Quick to prepare using the Instant Pot and finished with fresh toppings for an elegant touch.

Ingredients

Soup:

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red curry paste
  • 4 cups low-sodium vegetable broth, plus more if needed
  • 1 cup coconut cream
  • 1/4 cup almond butter or any other nut or seed butter
  • 6 cups diced pumpkin (preferably roasted)
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon red pepper flakes (optional)

Toppings:

  • Chopped fresh cilantro
  • Toasted pumpkin seeds
  • Drizzle of cream

Instructions

  1. Sauté Aromatics: Select the SAUTE function on your Instant Pot and wait for it to indicate ‘HOT’. Add the olive oil, and once shimmering, add the diced onion. Sauté for about 2 minutes, stirring occasionally until the onion softens.
  2. Add Garlic, Ginger, and Curry Paste: Stir in the minced garlic, fresh ginger, and red curry paste. Sauté for 30 seconds to release their flavors and aromas, stirring continuously to prevent burning.
  3. Prepare Almond Butter Mixture: In a small bowl, thin out the almond butter by mixing it with a small amount of vegetable broth to create a pourable consistency. Set this mixture aside for later use.
  4. Add Remaining Ingredients: Cancel the SAUTE function, then add the almond butter mixture, diced pumpkin cubes (preferably roasted), vegetable broth, sea salt, nutmeg, cinnamon, ground cloves, and red pepper flakes (if using). Stir well to combine all ingredients evenly.
  5. Pressure Cook: Close the Instant Pot lid securely and seal the valve. Set the cooker to HIGH PRESSURE for 10 minutes to cook the pumpkin and meld the flavors.
  6. Release Pressure and Blend: Once the cooking time is up, allow the pressure to release naturally for 15 minutes, then carefully open the valve to release any remaining pressure. Open the lid and stir in the coconut cream. Transfer the soup in batches to a heat-resistant blender and pulse until smooth and creamy. Add additional broth or coconut cream if you prefer a thinner consistency.
  7. Serve: Pour the blended soup into bowls and garnish with chopped fresh cilantro, toasted pumpkin seeds, and an optional drizzle of cream for an elegant finish. Enjoy hot.

Notes

  • Roasting the pumpkin before cooking enhances flavor by caramelizing sugars and reducing water content, resulting in a richer soup.
  • Using the sauté function for onions, garlic, and spices deepens the flavor profile compared to skipping this step.
  • Adding coconut cream at the end prevents curdling and keeps the soup smooth and creamy.
  • Mixing almond butter with broth first helps it blend more easily and evenly into the soup.
  • Do not use regular stringy pumpkins, as they tend to be watery and affect the soup’s texture.
  • For a festive presentation, serve the soup in carved-out pumpkins.

Find it online: https://flavorspath.com/instant-pot-pumpkin-soup-recipe/