Easy Instant Pot Pumpkin Soup
- 1 tablespoon avocado oil
- 1/3 cup chopped onions (1 small onion)
- 2 teaspoons fresh ginger , peeled
- 3 cloves garlic , sliced
- 1 15- ounce can pure pumpkin
- salt and pepper , to taste
- 1 teaspoon nutmeg
- 1/2 teaspoon turmeric
- 2 cups chicken broth or vegetable broth
- 1 cup full fat canned-coconut milk
Press the SAUTE button on your Instant Pot, once it's hot, add oil and onions and cook until slightly soft, stirring frequently
Stir in the ginger and garlic and cook for another 20-30 seconds until fragrant. Add the pumpkin, salt, pepper, nutmeg, turmeric and cook until warm.
Hit CANCEL, pour in the chicken broth, and deglaze bottom of pot to make sure pumpkin isn't stuck to bottom. Place lid on Instant Pot, turn vent to Sealing position, and hit MANUAL or PRESSURE COOK / HIGH for 5 minutes
The Instant Pot will take a few minutes to reach pressure. Allow a 5-minute natural release, then do a gradual quick release to release remaining pressure.
When pin drops, open lid, and stir. Use immersion blender to blend soup until slightly thick and creamy. Stir in the coconut milk and season with more salt and pepper, as needed.
Serve with pumpkin seeds / pepitas, parsley and more coconut cream if desired.