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Curried Pumpkin Soup

Veggies | Fat
Prep Time 10 minutes
Cook Time 15 minutes
Servings 7
Calories
Author Katie's Conscious Kitchen

Ingredients

Veggies

  • 1 large yellow onion chopped
  • 1 29-ounce can unsweetened pumpkin puree or 1 medium sugar pumpkin peeled and diced

Protein

  • serve with pumpkin seeds or yogurt

Fat

  • 1 can coconut milk

Condiments & Spices

  • 3 tsp salt
  • 2 tsp ginger ground
  • 2 tsp cardamom ground
  • 2 tsp black pepper ground
  • 1 tsp turmeric
  • 1 tsp chili garlic sauce for heat, optional
  • 3 cups vegetable broth or 3.5 if you want it soupier

Instructions

  • Set Instant Pot to Saute. Saute onion and spices for 2-4 minutes, until fragrant.
  • Add can of pumpkin puree and can of coconut milk, as well as desired amount of broth. Stir to mix.
  • Cook on high pressure for 15 minutes.  Allow pressure to release naturally, or do quick release, whatever is most convenient.
  • Alternatively, to cook on a stovetop, sauté the onion, cubed pumpkin (if using) and spices together for a few minutes. Add the pumpkin puree (if using), coconut milk and broth, simmer, covered, for 10-15 minutes. Blend if desired.