Instant Pot Creamy Curried Kabocha Squash Soup

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  • Time icon
    Total Time
  • Serves icon
  • Calories icon

This is delicious served over black, red, brown or wild rice. Note: If you have time, use the sauté function and brown the onions before adding the remaining ingredients.

Inspired by:

recipe updated Mar 19, 2020


  • Onion icon
    3 cups (490g)
  • Kabocha squash icon
    Kabocha squash
    8 cups (about 8)
  • Gluten-free oats icon
    Gluten-free oats
    about ¼ cup (40g)
  • Ground turmeric icon
    Ground turmeric
    about ¼ tsp (1g)
  • Curry powder icon
    Curry powder
    1 tsp (2g)
  • Ground ginger icon
    Ground ginger
    about ¼ tsp (0g)
  • Water icon
    4 cups (960ml)
  • Garlic clove icon
    Garlic clove
  • Smoked paprika icon
    Smoked paprika
    2 tsp (4g)
  • Almond milk icon
    Almond milk
    4 cups (960ml)


  • kCook icon Water
  • kCook icon Stick blender
  • kCook icon Instant Pot
  • kCook icon Rack
  • kCook icon Inner pot

Step preview

  1. Place a clean rack in the inner pot
  2. Add water to the inner pot
  3. Place kabocha squash on the rack
  4. Close and lock the lid and turn the steam release handle to Sealing
  5. Pressure cook - Manual, High, 10 min
  6. Cancel - Keep warm
  7. Quick release
  8. Remove squash and rack
  9. Let cool
  10. Cut squash in half and remove seeds
  11. Rinse and dry the inner pot
  12. Place the seeded squash in the inner pot
  13. Add gluten-free oats, ground turmeric, curry powder, ground ginger, water, onion, garlic clove and smoked paprika to the inner pot
  14. Close and lock the lid and turn the steam release handle to Sealing
  15. Pressure cook - Manual, High, 5 min
  16. Quick release
  17. Pour almond milk into the inner pot gradually
  18. Blend with stick blender until smooth
  19. This soup thickens as it cools so feel free to thin it out the next day with water or additional almond milk
  20. Garnish with fresh chopped chives and sprinkle with smoked paprika before serving
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