- 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
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.
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