Vegan Pumpkin Soup (Instant Pot)

Ingredients

• 1 tsp oil (, or use 2 tbsp broth to saute)
• 1/2 cup finely chopped onion
• 2 cloves of garlic (chopped)
• 1/2 inch ginger (chopped)
• 1 green chili (chopped (use half for less heat or use 1 tbsp chopped bell pepper))
• 1/2 tsp dried thyme
• 1/4 tsp cayenne
• 1 cup pumpkin puree (, (canned 100% pumpkin, not pumpkin pie mix) or mashed cooked pumpkin, or use 3 cups/450 gm cubed pumpkin) )
• 1 apple (chopped (or use 1 cup more pumpkin puree))
• 1 tsp soy sauce (tamari for gluten-free, (optional))
• 1/4 cup cashews
• 2 cups veggie broth or water (, 2.5 cups for thinner)
• 1/2 tsp salt
• sugar/sweetener if needed
• garnish with pepper flakes or black pepper and pumpkin seeds

Instructions

1. 1

   Select saute on the Instant pot. Add a tsp of oil. Add onion, garlic, ginger, chili and a pinch of salt. Cook until translucent.

2. 2

   Add the thyme, cayenne, pumpkin puree, apple, cashews, soy sauce if using, broth and salt and mix well. Cancel saute, Select manual for 12 minutes.

3. 3

   Let the pressure release naturally once the pressure cooking time is up.

4. 4

   Blend using immersion blender or regular blender(carefully). Reheat to bring to a boil to thicken or reheat before serving. Taste and adjust salt, add some sweetener if needed, i like to add about a 1/2 tsp sugar. Serve garnished with pepper flakes/black pepper and pumpkin seeds or croutons.

5. 5

   Stove top Saucepan: Saute the onion, garlic, ginger, chili over medium heat in a saucepan. Add the rest of the ingredients, partially cover and bring to a boil. Continue to cook for 15 minutes. Blend and bring to a boil, taste and adjust flavor, garnish and serve.

6. 6

   Store: Refrigerate for upto 4 days. Freeze for upto a month.