Instant Pot Pumpkin Soup (Curried, Creamy & Vegan)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky, spiced pumpkin soup made creamy with coconut milk and warmed by curry spices like turmeric and garam masala. Comfort food that's naturally vegan and perfect for autumn.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 tablespoon Oil
- 1 cup Yellow onion (diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 pounds Pumpkin (peeled, seeded and cut into 1-2 inch pieces, about 6 cups)
- 1 1/2 cup Vegetable broth
- 7 oz Coconut Milk (canned full fat, 1/2 can)
- 1/4 teaspoon Black Pepper (adjust to taste)
- 1/2 tablespoon Lime juice (optional )
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Ground Cumin (Jeera powder)
- 1 teaspoon Garam Masala
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1/2 teaspoon Salt (adjust to taste)
- 2 tablespoon Pumpkin seeds
- 2 tablespoon Coconut Milk
- 2 tablespoon Cilantro (chopped)
- Red Chili Flakes
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 438mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1078mg
- Calcium
- 52mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 438MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.