Instant Pot Lemongrass-Ginger Kabocha Squash Soup

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

recipe by Nisha Vora

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

September 1 marks an important day in food culture: It’s the day it becomes socially acceptable to put pumpkin in everything. But, the real star of fall should be kabocha squash. Its light, velvety texture and sweet, nutty notes make it the perfect mash-up between a sweet potato and a pumpkin. You can find this underrated winter squash (also known as a Japanese pumpkin) at farmers’ markets, Asian grocers, and stores like Trader Joe’s and Whole Foods. Its peak season is late summer and fall, though you may find it year-round. The sweetness of the kabocha squash shines in this soup and is underscored by a sweetness from juicy Fuji apples. There’s a little heat from Thai chile peppers and a pungency from fresh ginger and lemongrass. The result is a harmoniously flavored soup that is light yet creamy, making it the ideal starter at your Thanksgiving table.

Inspired by:

recipe updated Sep 28, 2020


  • Yellow onion icon
    Yellow onion
    1 (about 140 g)
  • Carrot icon
    2 (about 100 g)
  • Green thai chiles icon
    Green thai chiles
    3 (about 3 g)
  • Garlic clove icon
    Garlic clove
    4 (about 24 g)
  • Ginger icon
    2 tbsp (about 11.1 g)
  • Fuji apple icon
    Fuji apple
    2 (about 300 g)
  • Kabocha squash icon
    Kabocha squash
    1 (about 1.814 kg)
  • Cilantro icon
    as needed
  • Vegetable oil icon
    Vegetable oil
    1 ½ tbsp (about 20.7 g)
  • Low sodium vegetable broth icon
    Low sodium vegetable broth
    4 cups (about 1.012 kg)
  • Kosher salt icon
    Kosher salt
    1 ½ tsp (about 4.27 g)
  • Coconut milk icon
    Coconut milk
    383.06 g (about 383)
  • Soy sauce icon
    Soy sauce
    1 tbsp (about 18 g)
  • Lemongrass stalk icon
    Lemongrass stalk
    2 (about 24 g)
  • Lime juice icon
    Lime juice
    2 tsp (about 10 g)
  • Roasted peanuts icon
    Roasted peanuts
    as needed


  • kCook icon Wooden spoon
  • kCook icon Stick blender
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add vegetable oil to the inner pot
  2. Pre-heat until hot - Sauté, Normal
  3. Add yellow onion and carrot to the inner pot
  4. Cook until lightly browned while stirring occasionally - 5 min
  5. Add green Thai chiles, garlic clove and ginger to the inner pot
  6. Cook while stirring frequently - approx 1 min
  7. Pour low sodium vegetable broth into the inner pot
  8. Deglaze with a wooden spoon
  9. Add fuji apple, kosher salt, kabocha squash, coconut milk, soy sauce and lemongrass stalk to the inner pot
  10. Stir until well combined
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Soup, High, 12 min
  13. Natural release - 5 min
  14. Release pressure -
  15. Discard the lemongrass stalks
  16. Blend with stick blender until smooth
  17. Stir lime juice into the inner pot
  18. Garnish with roasted peanuts and cilantro
Open in app

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