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–+ servings
aerial shot of pumpkin soup in a black serving bowl
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5 from 1 vote

Instant Pot Curried Pumpkin Soup Recipe

Curried Pumpkin Soup is a hearty, comforting, vegan soup packed with pumpkin, apple, and carrot. Learn how to make pumpkin soup in an instant pot in a few simple steps.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Servings: 4
Calories: 224kcal
Author: Hina Gujral

Equipment

  • Instant Pot
  • Blender

Ingredients

  • 500 gram yellow pumpkin, peeled, deseeded, and diced
  • 1 Cup peeled and diced carrot
  • 1 Cup peeled and diced apple
  • 4 tablespoon olive oil
  • 1 bay leaf
  • 1 tablespoon minced garlic
  • ½ Cup chopped onion
  • 2 teaspoon salt or to taste
  • 4 - 5 Cup vegetable stock
  • ½ teaspoon curry powder (get recipe)
  • ¼ teaspoon red paprika powder

Ingredients For Garnish

  • 1 teaspoon red chili
  • 1 tablespoon fine chopped cilantro or coriander
  • 1 tablespoon crushed roasted peanuts

Instructions

  • Peel, dice, keep all the vegetables, apples, and other ingredients ready next to the instant pot.
  • Set the SAUTE Mode of IP for 5 minutes. Add olive oil, minced garlic, onion, and bay leaf. Saute for 1 minute. Next, add diced pumpkin, apple, carrot, salt, spices. Saute for 2 – 3 minutes to soften. Add stock and stir to combine.
  • Cancel the SAUTE Mode. Seal the lid of the IP. Set the steam valve to the Sealing position. Set PRESSURE COOK Mode for 5 minutes.
  • After 5 minutes, release the steam manually. Open the lid and check vegetables for doneness.
  • Once the vegetables are cooked, discard the bay leaf. Blend the soup smooth using a stick blender in the instant pot itself or transfer to a blender. Taste and adjust the seasoning.
  • Garnish with chopped colantro, red chilli, and roasted peanuts.
  • Serve curried pumpkin soup with focaccia bread or any other crusty bread.

Notes

  • You can add coconut cream or milk to the soup to get a creamy mouthfeel. Replace 2 Cups of stock with coconut milk/cream. 
  • Allow the soup to cool down a bit before transferring to a blender. Otherwise blending a too-hot soup might lead to an explosion. Or best use a stick blender to grind the soup. 
  • You can vary the garnishing ingredient as per personal preference. 
  • This soup can be made with sweet potato or butternut squash as well. 
  • Adjust the amount of curry powder and red paprika as per personal preference.
 

Nutrition

Calories: 224kcal | Carbohydrates: 22g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Sodium: 966mg | Potassium: 609mg | Fiber: 3g | Sugar: 11g | Vitamin A: 16566IU | Vitamin C: 18mg | Calcium: 48mg | Iron: 1mg