Instant Pot Curried Pumpkin Soup
is full of fall flavors. It's easy to make with only a few ingredients and it's great for meal prep. {gluten free, keto, whole30, paleo}
Are you guys sick of pumpkin yet?
I'm not and won't be until the end of November so expect lots of pumpkin recipes coming at you. Pumpkin Donuts anyone?
This quick weeknight Instant Pot Curried Pumpkin Soup is packed with fall flavor and spices. It can be made in less than thirty minutes and uses CANNED pumpkin.
Yes, you heard that right. Canned pumpkin is the easiest!
The Instant Pot makes weeknight cooking so easy. I'm always amazed by how quickly the flavors come together.
For this Instant Pot Curried Pumpkin Soup, all you have to do is saute the onions and garlic then add the rest of the ingredients. Set the Instant Pot to "soup" for fifteen minutes and you are done! I did blend mine in the Vitamix afterward to get a nice, smooth consistency but you can skip that part if you are in a hurry.
This soup holds up well in the fridge for about four days and is great for Sunday meal prep. Pack it in your lunch every day for a light, healthy lunch loaded with Vitamin C and fiber.
The toppings are the most fun part of this soup...
- pepitas, pistachios or peanuts
- a drizzle of Greek yogurt or coconut cream
- garlic butter croutons
- avocado
- tortilla chips
- corn chips
- cornbread
- hot sauce
- scallions
Instant Pot Curried Pumpkin Soup
Recipe details
- 4 servings
- Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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