Pumpkin Green Curry Soup

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DESCRIPTION:

To me soup season is all year round and now with it being pumpkin season, it’s a great way to use pumpkin to create a light and creamy Thai Curry soup. This soup incorporates light coconut milk, pumpkin, vegetables, beans and Thai green curry spice. Using pumpkin adds a rich texture and a whole host of nutritional benefits. I hope you will give this delicious soup a try and enjoy it as much as I do.

INGREDIENTS:

1 medium onion, diced
5 cloves of garlic
2-15oz. can organic pumpkin
2-15oz. can Cannellini beans
1 cup carrots, diced
1 cup celery, diced
1-15oz. can light coconut milk
4 cups low sodium veggie broth
2 Tablespoons Thai Green Curry spice
1 Teaspoon dried Turmeric spice
1 Teaspoon dried cumin spice

PREPARATION:

1-Dry sauté onion, carrots, and celery in the instant pot, using the sauté function. Add water, 1 Tablespoon at a time as needed. Sauté the veggies until tender.
2-Once the sauté is done, turn off the sauté function.
3-At this point, add garlic, seasonings, pumpkin purée, beans, coconut milk to the instant pot. Mix everything together.
4-Close the lid, lock the seal, set it on manual for 10 minutes.
5-Once done, release pressure.
6-Using your hand held immersion blender, go ahead and blend directly in the pot, until the soup is creamy.
7-Taste, and adjust seasonings
8-If you want a chunky soup, you can add sliced mushrooms, corn or anything else that you might like. Top with cilantro, pumpkin seeds or anything you like. Enjoy!

Please leave your comments questions here and Shayda will reply.

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