Table of Contents

Ingredients:

  • 1 Medium Chopped Onion

  • 3 Cloves of Garlic Chopped

  • 1 tbsp Minced Ginger

  • 1/4 cup of Pumpkin Puree

  • 2 cups of Butternut Squash

  • 1/2 pint Vegetable or Chicken Bone Broth

  • 1 tsp Ground Ginger

  • 1 tsp Ground Coriander

  • 1/2 cup Fresh Coriander or Parsley

  • 1/4 tsp Cayenne Powder (optional)

  • 1 Tbsp Curry Powder

  • Juice of 1 Lime

  • Sea Salt Flakes

  • Fresh Black Pepper Ground

  • 1 Small Can of Coconut Cream

  • Spicy Pumpkin Seeds

Pumpkin and Butternut Squash Curry Soup

Method:

  1. In the Instant Pot set to ‘saute’ and add olive oil.
  2. Saute onions, garlic and ginger till soft.
  3. Add spices and cook for a few minutes.
  4. Add squash, pumpkin puree, broth and chopped coriander or parsley.
  5. Set Instant Pot on ‘Manual’ for 15 minutes.
  6. Set to ‘Warm/Off’ and ‘Slow Release’.
  7. Garnish with Spicy Pumpkin Seeds, Lime Juice and Coconut Cream.
  8. Serve in warm bowls with warm crusty bread.

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