Creamy Curried Pumpkin Soup
This Creamy Curried Pumpkin Soup is the ultimate comfort food for fall and winter. With a rich blend of pumpkin, smoked paprika, and warm spices, it’s both nourishing and satisfying.
Equipment
- Immersion blender (optional)
Ingredients
- 8 cups of cooked pumpkin
- 4 cups of water
- ¼ cup gluten free rolled oats
- 3 cups of chopped onion about 10 ounces
- 4-6 cloves of garlic
- 1 Tablespoon Benson’s Table Tasty or your favorite salt-free seasoning
- 2 teaspoons SMOKED paprika different than regular paprika
- 1 teaspoon mild curry powder
- ¼ teaspoon ground ginger
- ¼ teaspoon ground turmeric
- 4 cups unsweetened plain non-dairy milk
Instructions
- Begin by cooking the pumpkin. Place the whole pumpkin in the Instant Pot with water just below the rack and cook on high pressure for 10 minutes.
- Once cooled, cut the pumpkin, remove the seeds, and scoop out the flesh.
- Rinse out the Instant Pot and add the pumpkin along with water, oats, onions, garlic, seasonings, and spices.
- Cook everything on high pressure for 5 minutes.
- After releasing the pressure, stir in the non-dairy milk. Use an immersion blender to blend the soup right in the pot until it’s smooth and creamy.
- If you don’t have an immersion blender, carefully transfer the mixture to a blender to purée. For an even thicker consistency, the soup will continue to thicken as it cools.
Notes
If you have time, use the sauté function and brown the onions before adding the remaining ingredients. This is delicious served over black, red, brown, or wild rice. Garnish with fresh chopped chives and sprinkle with smoked paprika before serving.