Creamy Non-Dairy Curried Pumpkin Soup for sweater weather!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

kabocha squash

🥗Healthier: butternut squash

💰Cheaper: pumpkin

Butternut squash is more widely available and less expensive.

Start by introducing the recipe for creamy curried pumpkin soup, mentioning the use of candy corn pumpkin instead of caboa squash.

Place the pumpkin in an 8-quart Instant Pot with 2 cups of water to steam it.

Seal the pressure cooker, ensuring the valve is away from you, and set it to pressure cook for 12 minutes.

After 12 minutes, check the pumpkin; if it's not soft enough, cook for an additional 12 minutes.

Once cooked, let the pumpkin cool before cutting it open to remove the seeds and scoop out the flesh.

Add the pumpkin flesh to the Instant Pot with the preheated water.

Add a whole sweet onion (not chopped), frozen ginger cubes, and frozen garlic to the pot.

Add curry powder and other seasonings to the pot, making sure to check the ingredients of the curry powder for allergies.

Seal the pressure cooker again, set to pressure cook for 5 minutes, and wait for it to come up to pressure.

After cooking, release the pressure or let it come down naturally, depending on your urgency.

Add unsweetened low-fat coconut milk to the pot.

Blend the soup directly in the Instant Pot using an immersion blender until smooth and creamy.

Serve the soup, suggesting garnishing with chopped chives and serving over a whole grain like millet or brown rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens