Instant Pot Pumpkin Soup

Step 1

Select SAUTE function and wait for the IP to read HOT: add the oil and once simmering add the diced onion and saute for 2 minutes, stirring occasionally.

Step 2

Add garlic, ginger and the curry paste, stir to combine, and saute for 30 seconds.

Step 3

Thin out the almond butter with a small amount of broth, and set it aside.

Step 4

Cancel the SAUTE function and add the other ingredients: almond butter mixture, pumpkin cubes, broth, salt, and the other seasonings and spices. Stir to combine.

Step 5

Close the lid and seal the valve. Set into HIGH-PRESSUREand cook for about 10 minutes.

Step 6

Allow the pressure to naturally release for 15 minutes and then, release the valve.

Step 7

Stir in the coconut cream, then, using a ladle, transfer the soup into a heat-resistant blender to smoothen it. Give it a few pulses until it has the consistency you like.

Step 8

If needed add more broth or coconut cream to thin it out.

Step 9

Serve with your favorite toppings.