Instant Pot Curried Coconut-Pumpkin Soup

Name: Instant Pot Curried Coconut-Pumpkin Soup
Ingredients: 4 cups 1/2-inch-cubed peeled fresh pumpkin or butternut squash; 3 cups lower-sodium vegetable broth; 1 large Granny Smith apple, cut into 1/2-inch cubes (about 1 1/2 cups); 3/4 cup chopped shallots; 1 (1-inch) piece fresh ginger, peeled and thinly sliced; 2 garlic cloves, chopped; 2 teaspoons curry powder; 1 teaspoon kosher salt; 1/4 teaspoon crushed red pepper, plus more for garnish; 1 cup plus 4 tsp. canned light coconut milk, well shaken and stirred, divided; 1 tablespoon fresh lime juice; 1/4 cup raw pumpkin seed kernels (pepitas)

Instant Pot Curried Coconut-Pumpkin Soup was pinched from <a href="https://www.cookinglight.com/recipes/instant-pot-curried-coconut-pumpkin-soup" target="_blank" rel="noopener">www.cookinglight.com.</a>

"This fall-flavored soup tastes lush and creamy, but has no heavy cream whatsoever. Want to make it in your slow cooker? Click here for the recipe...."

INGREDIENTS

•

4 cups 1/2-inch-cubed peeled fresh pumpkin or butternut squash

•

3 cups lower-sodium vegetable broth

•

1 large Granny Smith apple, cut into 1/2-inch cubes (about 1 1/2 cups)

•

3/4 cup chopped shallots

•

1 (1-inch) piece fresh ginger, peeled and thinly sliced

•

2 garlic cloves, chopped

•

2 teaspoons curry powder

•

1 teaspoon kosher salt

•

1/4 teaspoon crushed red pepper, plus more for garnish

•

1 cup plus 4 tsp. canned light coconut milk, well shaken and stirred, divided

•

1 tablespoon fresh lime juice

•

1/4 cup raw pumpkin seed kernels (pepitas)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes