Instant Pot Creamy Curried Kabocha Squash Soup

For the full experience, make this recipe with the Drop Recipes app.

  • Time icon
    Total Time
    20mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    101

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: https://recipes.instantpot.com/recipe/creamy-curried-kabocha-squash-soup/

recipe updated Sep 28, 2020

Ingredients

  • Onion icon
    Onion
    3 cups (about 489.6 g)
  • Kabocha squash icon
    Kabocha squash
    8 cups (about 499.2 g)
  • Gluten-free oats icon
    Gluten-free oats
    ¼ cup (about 39.6 g)
  • Ground turmeric icon
    Ground turmeric
    ¼ tsp (about 0.58 g)
  • Curry powder icon
    Curry powder
    1 tsp (about 2 g)
  • Ground ginger icon
    Ground ginger
    ¼ tsp (about 0.46 g)
  • Water icon
    Water
    4 cups (about 960 g)
  • Garlic clove icon
    Garlic clove
    4 (about 24 g)
  • Smoked paprika icon
    Smoked paprika
    2 tsp (about 4.3 g)
  • Almond milk icon
    Almond milk
    4 cups (about 1.027 kg)

Tools

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

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.