Soup Season is back. Cold Winter nights, a Warm bowl of soup & a crusty bread on the side sounds so wonderful isn't it? And, we still have a bit of Pumpkin left that we had picked up at a Pumpkin Patch so Pumpkin Soup it is ..
This is a basic soup recipe, with Pumpkin, Onions & a bit of Coconut Milk.
I made it in an Instant Pot this time .. You can of course make it on the stove top or even use a Pressure cooker.The only advantage of making it in an Instant Pot is that the Soup stays Hot/Warm for a longer time
Serves 4-5
You Will Need:
- 4 cups of diced Pumpkin / 1 can Pumpkin Puree
- 1 medium sized Onion
- A small Piece of Ginger
- 5-6 Pods of Garlic
- 1 bay leaf
- 1/ 4 teaspoon Red Chilli Powder
- 2 tablespoons of any Thai Curry Paste (I've used Yellow Curry Paste here)
- 2 tablespoon of Butter/Olive Oil
- 1 cup Coconut Milk / Half a can
- Salt as per Taste
How To:
In an Instant Pot, turn on the Sauté Mode & select 'Medium' .. Once the inner pot is hot, add some butter, add chopped garlic, Ginger & Bay leaf & sauté
Add sliced Onions diced pumpkin along with some salt
Now add, Red Chili powder, Thai curry Paste. Sauté for a couple of minutes until the red chili powder is cooked. Now, add 2 cups of water.
Cancel the Sauté mode & select the Pressure Cook mode. Pressure Cook on high for 2 minutes
You can manually release Pressure as the pumpkins take a very short time to cook. Discard the bayleaf.
Puree into a soup using an immersion blender. Add coconut milk & adjust salt
If you do not have an immersion blender, simply pour out the contents into another bowl & allow it to cool before pureeing.
Select the Sauté mode & select 'Low' settings
Thin the soup with a bit of water or Vegetable stock if you thick its too thick. Let the soup simmer for 2 minutes.
Turn off the heat
Pour into individual bowls & swirl some coconut milk if desired & garnish with very little chopped coriander & serve Hot
