Active Time: 15 MinsTotal Time25 Mins
Yield: Serves 4 (serving size: 1 1/2 cups soup and 1 tbsp. pumpkin seeds)
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
- 1large 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
- 2garlic 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)
Nutritional Information
- Calories 201
- Fat 7g
- Satfat 4g
- Unsatfat 3g
- Protein 5g
- Carbohydrate 34g
- Fiber 6g
- Sugars 13g
- Added sugars 0g
- Sodium 658mg
- Calcium 9% DV
- Potassium 13% DV
- Calories 201
- Fat 7g
- Satfat 4g
- Unsatfat 3g
- Protein 5g
- Carbohydrate 34g
- Fiber 6g
- Sugars 13g
- Added sugars 0g
- Sodium 658mg
- Calcium 9% DV
- Potassium 13% DV
How to Make It
Step 1
Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes.
Step 2
Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover, and stir in 1 cup coconut milk and lime juice.
Step 3
Place half of pumpkin mixture in a blender; remove center piece of blender lid to allow steam to escape. Secure lid on blender. Place a clean towel over opening in blender lid to avoid splatters; process until smooth. Place soup in a medium bowl. Repeat with remaining pumpkin mixture.
Step 4
Divide soup evenly among 4 bowls. Swirl 1 teaspoon coconut milk into each; garnish with pepitas and red pepper.
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