Instant Pot Pumpkin Soup
You must make instant pot pumpkin soup. It is loaded with fresh cubed pumpkin, Thai seasoning, coconut milk, onion, garlic, and ginger for the ultimate pumpkin curry soup.
Place your peeled and diced onion into the instant pot, set it to sauté and sauté with your extra virgin olive oil.
When the onion has softened, add in garlic, ginger, and pumpkin, mix well and sauté for a couple more minutes then press cancel.
Deglaze the instant pot with coconut milk, stir in seasonings and then add frozen stock cubes on top. Place the lid on the instant pot, set the valve to sealing and pressure cook for 5 minutes.
After a quick pressure release, blend with a hand blender before serving.
Stock. We use these instant pot frozen stock cubes. Each one is 1 cup/240ml and you can sub this for any veggie stock of same quantity if you prefer.
Coconut. We love this type of coconut milk in the carton. Its like long life milk and is low calorie and perfect for an Instant Pot Thai pumpkin soup.
Thanks for reading our instant pot pumpkin soup recipe on Recipe This. We have many more instant pot recipes for you to check out next. Though if you would like to see more instant pot fall soups then do check out our instant pot butternut squash soup next.
Calories: 427kcal | Carbohydrates: 29g | Protein: 7g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 14175mg | Potassium: 550mg | Fiber: 3g | Sugar: 10g | Vitamin A: 10646IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 3mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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