Simple, practical, and full of everyday flavour, Thai Pumpkin Soup Instant Pot is a vegetarian American, Thai soup made with pumpkin, coconut oil, and garlic cloves in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Soup
  • Cuisine: American, Thai

Ingredients

  • 4 cups pumpkin (diced, peeled and deseeded)
  • 1 tablespoon coconut oil
  • 3 cloves garlic cloves (minced)
  • 1/2 inch ginger (minced)
  • 1 medium yellow onion (finely chopped)
  • 1 tablespoon thai red curry paste (adjust more to taste)
  • 1/2 teaspoon turmeric powder (optional)
  • 2 cups vegetable stock ((or water))
  • 1/2 can 14 oz coconut milk ((about 1 cup))
  • juice of half lime
  • salt (to taste)

For Garnish:

  • 1/4 teaspoon red chilli flakes
  • 1 teaspoon cilantro
  • 1 tablespoon pumpkin seeds

Method

Instant Pot Method:

  1. Press SAUTE on Instant Pot. Add oil and once it's hot, add minced garlic, ginger, onions and saute till the onions turn soft.
  2. Next, add Thai red curry paste and saute for a few seconds.
  3. Add diced pumpkin, water or vegetable stock, turmeric, and salt.
  4. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 8 minutes. When the instant pot beeps, let the pressure release naturally. Open the lid.
  5. Puree soup using an immersion blender until smooth. If you don't have an immersion blender, puree in a blender in batches once slightly cooled.
  6. Add thick coconut milk, lime juice, and stir well. It tastes great with coconut milk, but you can also replace it with milk or cream or half and half. If you think the soup is too thick, you can add water and boil for 2 minutes.
  7. Serve easy Instant pot Thai curried pumpkin/kabocha squash soup hot and top with red chili flakes and coriander leaves.

Stovetop Pot Method:

  1. Heat oil in a large pot and once it’s hot add minced garlic, ginger, onions, and saute till the onions turn soft.
  2. Add Thai red curry paste and saute for few seconds.
  3. Add diced pumpkin, water or vegetable stock, turmeric, and salt.
  4. Cover and simmer until the pumpkins are soft, about 20-25 minutes.
  5. Puree soup using an immersion blender until smooth. If you don’t have an immersion blender, puree in a blender in batches once slightly cooled.
  6. Add thick coconut milk, lime juice, and stir well.
  7. Serve hot and top with red chili flakes and coriander leaves.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.