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Instant Pot Curried Pumpkin Soup

Instant Pot Curried Pumpkin Soup

5 from 3 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
15 minutes
Total Time: 40 minutes
Servings: 8 Servings

Description

Instant Pot Curried Pumpkin Soup is one of the best fall soups! Infused with the flavors of pumpkin, it’s one of my favorite go-to fall soups!

Ingredients 

  • 1 tablespoon olive oil
  • 1/2 cup onions, diced
  • 2 teaspoons garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 2 cups pumpkin, canned
  • 3 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  • Start by adding the olive oil to the Instant Pot. Then press the saute button.
  • Once the oil is heated up (about 30 seconds), add the diced onions, saute until they are softened.
  • Then add the garlic, saute until the onions and garlic are softened and translucent.
  • Then mix in the ground ginger, curry powder, pumpkin, vegetable broth, salt, and pepper. Mix well.
  • Add your lid, making sure it's locked into place and that the vent is turned to a sealed position. Then set the manual high pressure (or soup) for 15 minutes high pressure.
  • When the time is done, do a natural release. Open the lid and mix well.
  • Plate, serve, and enjoy!

Equipment

  • Instant Pot

Nutrition

Serving: 1gCalories: 35kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 645mgPotassium: 130mgFiber: 1gSugar: 2gVitamin A: 2663IUVitamin C: 4mgCalcium: 14mgIron: 1mg