Pumpkin Soup
Delicious Pumpkin Soup in just 10 minutes with the Instant Pot!
Perfect for a cozy Halloween dinner or as heartwarming comfort food for a chilly autumn evening.
Ingredients:
- 1 medium pumpkin (about 800g), peeled and diced
- 1 onion, roughly chopped
- 2 garlic cloves, finely chopped
- 2 carrots, peeled and chopped
- 1 potato, peeled and diced
- 750 ml vegetable broth
- 200 ml coconut milk
- 1 tsp curry powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Salt and pepper to taste
- Pumpkin seeds and a drizzle of coconut milk for garnish
Instructions:
- Prep: Set the Instant Pot to sauté mode. Add a little olive oil and sauté the onion andgarlic until golden and fragrant.
- Add veggies: Add the diced pumpkin, carrots, and potato. Stir well.
- Spices: Add the curry powder, cinnamon, nutmeg, salt, and pepper. Stir the spices into the veggies to coat them evenly.
- Broth: Pour in the vegetable broth. Stir well, close the Instant Pot, and set it to "Pressure Cook" on high for 10 minutes.
- Release pressure: Once done, manually release the pressure.
- Blend: Use an immersion blender or transfer the soup to a blender and blend until smooth and creamy.
- Coconut milk: Stir in the coconut milk for extra creaminess.
- Serve: Ladle the soup into bowls, garnish with pumpkin seeds, and drizzle with a bit of coconut mil
For a fun Halloween touch, use the coconut milk to create a ghost shape or spiderweb design!
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