Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon Oil
  • 1 cup Yellow onion (diced)
  • 3 cloves Garlic (minced)
  • 1 tablespoon Ginger (grated)
  • 2 pounds Pumpkin (peeled, seeded and cut into 1-2 inch pieces, about 6 cups)
  • 1 1/2 cup Vegetable broth
  • 7 oz Coconut Milk (canned full fat, 1/2 can)
  • 1/4 teaspoon Black Pepper (adjust to taste)
  • 1/2 tablespoon Lime juice (optional )
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Ground Cumin (Jeera powder)
  • 1 teaspoon Garam Masala
  • 1 teaspoon Coriander powder (Dhaniya powder)
  • 1/2 teaspoon Salt (adjust to taste)
  • 2 tablespoon Pumpkin seeds
  • 2 tablespoon Coconut Milk
  • 2 tablespoon Cilantro (chopped)
  • Red Chili Flakes

Instruction

  • Start the instant pot in Saute mode and heat oil in it. Add diced onions, and garlic and sauté for about 3 minutes.
  • Add pumpkin cubes, spices, broth, and stir to combine. Press Cancel and close lid with vent in sealing position.
  • Change the instant pot setting to manual or pressure cook mode at high pressure for 10 minutes.
  • After the instant pot beeps, let the pressure release naturally for 10 minutes then release the pressure manually (10 minute NPR). 
  • Use an immersion blender to blend the soup to a creamy texture. You can also let the soup cool a bit, then transfer to a blender such as Vitamix to blend the soup. Be careful while blending to avoid hot splatters.
  • Add coconut milk, and stir well. Add pepper and lime juice to taste.
  • Garnish with your choice of pumpkin seeds, coconut milk, cilantro, or red chili flakes.