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Instant Pot Thai Inspired Pumpkin Soup

This warm Red-Thai inspired soup will warm the bones on a cold and frosty day. 
Prep Time30 minutes
Cook Time35 minutes
Author: Philippa Cameron

Equipment

  • 1 Instant pot (multi cooker or magic pot)

Ingredients

  • 1.5 kg of cooked and roughly chopped pumpkin
  • 1 onion roughly chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp of turmeric
  • 1/4 tsp of chilli
  • 1 clove of fresh garlic
  • 2 cm of fresh ginger
  • 500 mls of vegetable stock
  • 1 can of coconut cream 400 ml
  • Salt and pepper

Instructions

  • Place the pumpkin, onion, stock into your bowl.
  • Add the spices, garlic and ginger.
  • Pressure cook on high for 30 minutes.
  • Allow the steam to release naturally.
  • Use a stick blender to whiz up your soup to a smooth consistency.
  • Season with salt and pepper (make sure to taste it as you season it).
  • Pour in your can of coconut cream and heat by pushing the sautè button.
  • If at this stage if you think your soup is too thick add the remaining stock.

Notes

  • For a quick and easy option omit the spices and use a couple of teaspoons of red curry paste.
  • If you don’t have fresh garlic your could use 1/2 tsp of garlic granules
  • If you don’t have fresh ginger you could use 1/2 tsp of ground ginger
  • You could use the soup option on your pressure cooker, but because the pumpkin is already cooked you don’t need the longer time.
  • If you would like to freeze your soup - leave out the coconut cream and write a note on the top to add it once its defrosted.  The cream could cause the soup to spilt when defrosting.
  • I quite often place all the ingredients (cold) in the instant pot the night before and use the delayed timer to have it ready for when I get up.  Then I simply whizz the soup, add the coconut cream and season (to taste).  Some soup may go out in the smoko bags and the rest will stay warm on the ‘warm’ option until lunchtime (place your lid back on when you use the warm option).