• 1 tbsp EVOO

  • 1 med chopped onion

  • 3 cloves chopped garlic

  • 1 inch grated fresh ginger

  • 1/4 cup pumpkin puree

  • 2 cups butternut squash cubed

  • 1 pt stock (veg., chicken)

  • Juice of a lime

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1/2 cup chopped fresh coriander or parsley

  • 1/4 tsp cayenne (or less if too spicy)

  • 1 tbsp curry powder

  • Sea salt and ground fresh ground pepper

Butternut squash soup


In the instant pot press, sauté and add onions, garlic and ginger, cook till soft, then add spices, cook for a few minutes.

Add the butternut squash and stir for a few minutes.

Add the pumpkin puree, stock and fresh coriander.

Switch the sauté button to cancel. Press manual and set the timer for 15 minutes on high pressure, making sure the vent is sealed. When the time is complete, allow the vent to slow release.

Serve with coconut cream and spicy pumpkin seeds.

Spicy Pumpkin Seeds

Spread a cup of pumpkin seeds on a baking sheet and add 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/2 tsp sweet paprika and cayenne to spice pref. Salt and pepper and a light coating of EVOO. Cook at around 170°C or 350°F for approximately 20 minutes turning frequently. Ovens vary so adjust time accordingly.

Coconut Cream

Place a can of coconut cream in the fridge till cold, whisk until light and fluffy. You can also use coconut milk and separate the cream from the liquid.


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