Quick & Easy Thai Curried Pumpkin Soup

It’s cold out, it’s also Saturday and I am feeling lazy, but also cheap. Cheap and lazy is never a good combo unless one is talking a semi-healthy soup. This is what I created.

1-2 tbl coconut oil

2 tbl thai red curry paste

1/4 of a truly enormous vidalia onion, diced

1 clove garlic, minced

2 – 15 oz cans of pumpkin (NOT pie filling)

1 can of fire roasted, diced tomatoes

2 cans of vegetable broth

1/2 cup of soy or almond milk

drizzle of sherry or water

Allow coconut oil to melt in pressure cooker pan (set cooker to saute, the default of medium is fine). Once the oil is hot, add diced onion and saute until it starts to color.

PumpkinThai 001worst photo, ever. I swear the onions were starting to maillard!

Add minced garlic and saute another minute more before adding curry paste.

PumpkinThai 002this was right before I added the sherry and mixed it around

Allow the spices to become fragrant (about 1-2 minutes) then deglaze pan with a drizzle of either sherry or water. Let the mixture simmer a bit, for maybe 2-3 minutes then add the broth, tomatoes and pumpkin, whisking until smooth.

Cover, making sure that the vent release is closed. Set pressure cooker on Manual and the timer for 6 minutes. Once it beeps, vent, open and stir in the milk sub. Season with sea salt at your discretion.

PumpkinThai 003  so orange!

Serve. I served this with some small, soft baguettes that I toasted. Delicious.

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