This fall-flavored soup tastes lush and creamy, but has no heavy cream whatsoever. Want to make it in your slow cooker? Click here for the recipe.

Jamie Vespa
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Credit: Jennifer Causey

Recipe Summary test

15 mins
25 mins
Serves 4 (serving size: 1 1/2 cups soup and 1 tbsp. pumpkin seeds)


Ingredient Checklist


Instructions Checklist
  • Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, and red pepper in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes.

  • Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover, and stir in 1 cup coconut milk and lime juice.

  • Place half of pumpkin mixture in a blender; remove center piece of blender lid to allow steam to escape. Secure lid on blender. Place a clean towel over opening in blender lid to avoid splatters; process until smooth. Place soup in a medium bowl. Repeat with remaining pumpkin mixture.

  • Divide soup evenly among 4 bowls. Swirl 1 teaspoon coconut milk into each; garnish with pepitas and red pepper.

Nutrition Facts

201 calories; fat 7g; saturated fat 4g; protein 5g; carbohydrates 34g; fiber 6g; sugars 13g; sodium 658mg.