Spicy Pumpkin Soup – Instant Pot Recipe
This spicy pumpkin soup tastes amazing, like it has been slow cooked for hours and not thrown together start to finish in under 30 minutes. Gotta love the instant pot right? After months, or maybe it was years (felt like years) of watching instant pot recipes appear everywhere, I decided I had to have one! I love a one pot meal and I love my slow cooker – but the idea of being able to saute right in the pan, cook my rice, pressure cook so I have slow cooked taste in minutes and not hours was irresistible! This is not a sponsored post – I am just IN LOVE!
My birthday is approaching and I decided this is it, I am getting an instant pot! However, it tuns out this wasn’t easily achieved here in Australia as they haven’t come to the Australian market yet (fingers crossed they are coming soon), but I have always been determined and never let “not easy” beat me. Unfortunately life was made a little more difficult by Amazon deciding that it would no longer ship to Australia in response to the government deciding to collect GST on imports under $1000 (thanks for that BTW). I also discovered in my research found that the US models operate on 110v and we have 240v power here, so eBay wasn’t much help either. Luckily I found a mail forwarding service in the UK which meant I could buy an instant pot from Amazon UK (the UK model has the 220v-240v power I needed) and ship it to a UK address and forward it here. After all this effort I have to admit I was a little stressed that it wasn’t going to be all it was cracked up to be – thankfully it didn’t disappoint!
This is the first and only recipe I have made in the pot so far – because my husband firmly believes that birthday presents should not be opened early and that the kiddies should have the joy of seeing me open the present on the actual day. I do agree with him (as much as I hate to admit that ever – I am pretty sure he doesn’t read this blog so I should be safe admitting that here) but as a compromise (I mean it was weeks until my birthday) he let me cook this one dish as long as Max and Chloe weren’t home and it went straight back in the box after. I know I sound ridiculous, but I was seriously that excited!
Anyway back to soup – I love this soup! This is one that I have been making since I was pregnant with Chloe (she just turned 3), however I usually make it with sweet potatoes. When I was pregnant with Chloe I had gestational diabetes and I was searching for yummy recipes to make that I was able to eat without issues – this lead me to a gestational diabetes recipes website and I found the recipe that this one is based on – you can see it here. Back then I was vegetarian not vegan, so I followed the recipe to the letter, however after the diabetes resolved itself (as it often does after the baby is born) I was free to play around with it and I started using coconut cream instead of light evaporated milk.
Usually I make it in the slow cooker – and it does turn out amazing. To slow cook just saute your onions with the curry paste and then add to the slow cooker with the pumpkin, potatoes and vegetable broth (use an extra cup or two of vegetable broth when slow cooking). Cook on high for 4 hours, then blend, add your coconut cream and salt and let cook on low for another hour.
If you love a Thai red curry but don’t want the calories (or the guilt) then give this soup a try!
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This delicious pumpkin soup is made so quickly and easily in the instant pot. It has a rich spicy flavour that makes you feel as though you are diving into a bowl of thai red curry, straight from your local thai restaurant (without the guilt)!
- 2 tbsp olive oil extra virgin
- 1 large onion diced
- 2 tbsp thai red curry paste*
- 2 lbs pumpkin* diced
- 2 large potatoes* diced
- 5 cups vegetable broth
- 1 tsp salt good quality sea salt
- 1 1/4 cups coconut cream* full fat
- 1 tbsp cilantro chopped, to serve
Set instant pot to saute mode and add olive oil
When oil is hot add onion and saute for 2-3 mins until onions are soft and translucent.
Add curry paste and cook for a further 2 minutes
De-glaze the pot with a splash of your vegetable stock
add pumpkin, potatoes and vegetable stock
Put the lid on a seal for pressure cooking. Set instant pot to pressure cook/manual 15 mins
When the time is up leave to natural pressure release for 5 mins and then quick pressure release.
When safe to do so, open the lid and blend until smooth with an immersion blender.
Add salt (to taste) and 1 cup of coconut cream (reserve a 1/4 cup for serving) and stir through. The soup will be hot enough that you will not need to further heat, when I did this it was still bubbling.
Serve with a drizzle of coconut cream on the top and a sprinkle of cilantro leaves. Enjoy 🙂
- Thai red curry paste can be found with the asian cooking ingredients in the supermarket. To keep this dish vegan friendly, choose one without shrimp paste in the ingredients
- I used butternut pumpkin in this soup (also known as butternut squash) as it has a beautiful creamy texture. Use whatever pumpkin you like.
- Use starchy/floury potatoes
- If you can't find coconut cream then use full fat coconut milk