Easy Pumpkin Soup | Pumpkin Shorba
Here is my easy "saute, dump, and go" Instant Pot pumpkin soup recipe made with real pumpkin! Learn how to make this rich and creamy vegan pumpkin soup with coconut milk with detailed step-wise pictures.
Servings: 8
Calories: 118kcal
Equipment
- Instant Pot or Pressure Cooker
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 1 tbsp oil
- 1 tsp fennel seeds
- 1 star anise
- 1- inch cinnamon piece
- 1 onion chopped (150 grams)
- 2 garlic approx 10 grams, chopped
- 1 green chili finely chopped
- 1 tbsp ginger approx 10 grams, chopped
- 780 grams pumpkin peeled and roughly chopped (approx 1 lb 11.6 oz)
- 1.75 tsp salt or to taste
- 2 cups water
- 1 cup coconut milk thick full-fat coconut milk
- ½ tsp black pepper or to taste
- 1 tbsp roasted pumpkin seeds to garnish
Instructions
- Set the Instant Pot in saute mode and add the oil. Add the fennel seeds, star anise, and cinnamon pieces when the oil is hot and saute for 30 seconds. Then add the onion, garlic, ginger, and green chilies, chopped. Saute for about three to four minutes or until the onions are slightly soft.
- Turn off the Instant Pot and add the chopped pumpkin and salt.
- Then add 2 cups of water and mix well.
- Press the cancel button, and close the Instant Pot. Ensure the sealing ring is in place and set the vent to the sealing position. Cook the soup at high-pressure manual/pressure cook mode for 8 minutes, and after the cooking is done, naturally release the pressure.
- Carefully open the Instant Pot lid once the pressure has subsided. Add the coconut milk, and using an immersion blender, puree the soup. Before that you can remove the star anise and the cinnamon. You can also blend them together.
- Set the Instant Pot in saute mode again and add the ground pepper. Let it simmer for 5 to 7 minutes, and turn off the Instant Pot.
- Garnish it with pumpkin seeds and enjoy the soup warm.
Video
Notes
- Green chilies are optional, the coconut milk balances the spice, so it doesn't add too much heat/spice.
- Adjust the salt and ground pepper to taste.
- I highly recommend full-fat coconut milk or cream for this soup. You can reduce the measure to ½ cup too. But do not add more than one cup of coconut milk, as it might be overpowering.
- While star anise adds a nice flavor, I have tested this recipe without it. So if you can't source it, feel free to skip it.
- Please check the substitutions and variation section for other options.
Nutrition
Calories: 118kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 536mg | Potassium: 443mg | Fiber: 1g | Sugar: 4g | Vitamin A: 8302IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 2mg