Spicy Pumpkin Soup

By duckieq

Ingredients

• 2 tbsp olive oil extra virgin
• 1 large onion diced
• 2 tbsp thai red curry paste*
• 2 lbs pumpkin* diced
• 2 large potatoes* diced
• 5 cups vegetable broth
• 1 tsp salt good quality sea salt
• 1 1/4 cups coconut cream* full fat
• 1 tbsp cilantro chopped, to serve

Preparation

Step 1

Set instant pot to saute mode and add olive oil
When oil is hot add onion and saute for 2-3 mins until onions are soft and translucent.
Add curry paste and cook for a further 2 minutes
De-glaze the pot with a splash of your vegetable stock
add pumpkin, potatoes and vegetable stock
Put the lid on a seal for pressure cooking. Set instant pot to pressure cook/manual 15 mins
When the time is up leave to natural pressure release for 5 mins and then quick pressure release.
When safe to do so, open the lid and blend until smooth with an immersion blender.
Add salt (to taste) and 1 cup of coconut cream (reserve a 1/4 cup for serving) and stir through. The soup will be hot enough that you will not need to further heat, when I did this it was still bubbling.
Serve with a drizzle of coconut cream on the top and a sprinkle of cilantro leaves.