Ingredients

The following ingredients have 4 Servings
  • 2.5 lb fresh pumpkin puree (1115g fresh, not canned)
  • 2 tbsp olive oil
  • 1 medium onion (chopped)
  • 1/2 inch piece of root ginger (finely chopped)
  • 1 tsp turmeric
  • 2 tsp cumin
  • 3 cloves garlic (finely chopped)
  • sea salt (to taste)
  • freshly ground black pepper (to taste)
  • 1/2 cup full fat coconut milk (125mls)
  • 3 cups gluten free chicken broth (or vegetable) (700mls )

Instruction

  • Cook your pumpkin in your Instant Pot for 15 minutes and one cup of water, then quick release. For more details please read this post showing how to cook a whole pumpkin in your Instant Pot.
  • Turn on the saute function in your pressure cooker, add the chopped onion to the pot and saute in a little olive oil.
  • Add the garlic, ginger, turmeric, cumin, salt and pepper to the onions and stir well.
  • Add the chicken broth or vegetable broth, coconut milk, and cooked fresh pumpkin to the pot and stir again. 
  • Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 5 minutes at High Pressure. 
  • When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for 7-10 minutes, then release the remaining pressure and open the lid.
  • Using an immersion blender, blend up the pumpkin soup until it is smooth. Taste and adjust seasoning if necessary.
  • Serve hot with a drizzle of coconut milk and toasted pumpkin seeds.