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.
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
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!