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Instant Pot Curried Pumpkin Soup

Instant Pot Curried Pumpkin Soup is full of fall flavors.  It's easy to make with only a few ingredients and it's great for meal prep. 
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Course: Dinner
Cuisine: American
Diet: Gluten Free
Keyword: instant pot curried pumpkin soup
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 99kcal
Author: Karen Kelly

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 cloves garlic, chopped
  • ¼ teaspoon ginger
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 2 cups pumpkin, canned
  • 3 cups chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Set Instant Pot to saute and add olive oil.  Add onions and garlic and saute for a few minutes.
  • Turn Instant Pot to soup and add all remaining ingredients.  Stir well.  Set Instant Pot to soup and set timer for 15 minutes.  Put lid on.
  • You can let the steam release naturally or do a quick release by putting a dish towel over the plug and opening.  
  • Season soup with more salt and pepper to taste. If you prefer a creamier soup add coconut milk and stir.  Serve with toppings.  

Notes

WW Smart Points - 4

Nutrition

Calories: 99kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Sodium: 653mg | Potassium: 457mg | Fiber: 4g | Sugar: 5g | Vitamin A: 19080IU | Vitamin C: 20mg | Calcium: 59mg | Iron: 2.6mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.