Golden Pumpkin Curry Soup

I have a bit of a problem with making decisions, as many people who know me will attest. Or maybe a better way of putting it is that I have a hard time making decisions when there are too many options to choose from, which is probably the problem for lots of people in today’s day & age.

For me, if the choice was between 3 or 4 options, the decision is easy to make. But I seem to struggle with a bit of #fomo and worrying that I am settling without knowing/considering all of the other potential (undiscovered) options. You can imagine then how wedding planning has been a bit of an issue for me. 

To date, I have at least decided on a photographer, entertainment, the wedding party, and guest list. (The guest list might’ve been the most difficult one of the four because my parents have so many immediate family members compared to Will’s side.) The big question now is where to go! Stay tuned for the drama on that, which probably won’t even be confirmed until sometime between February and April of next year.

In an attempt to comfort my soul from the overwhelm, I decided to let myself be inspired by the season. Low & behold, another pumpkin recipe!

I’ve never made a soup with my Instant Pot yet, but I found a huge box of pumpkins sitting outside the grocery store the other day and picked 2 up. I tend to do that when shopping; I always have a general idea of specific items I need, but I always let myself stray from the list a little bit.

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Ingredients

  • 2 pumpkins

  • 4 cups of potatoes, cubed

  • 2 or 3 yellow onions, large slices

  • 3 garlic cloves, minced

  • 2 cups stock

  • 1 can coconut milk

  • 1 1/2 tablespoons of curry powder

  • 2 teaspoons of cumin

  • Salt & pepper to taste

  • Lime juice to taste

Directions

  1. Prepare the pumpkins by carefully creating holes around each one with a sharp knife. Microwave each pumpkin for 3 to 4 minutes at a time and rotate them about halfway through to make sure they’re evenly warmed.

  2. Once the pumpkins have cooled, gently peel (either with a knife or peeler) the pumpkins, cut them in half, and remove the pulp. (Personally, I found it easier to cut them in half first, remove the pulp, then peel. But you do you!)

  3. Cut the pumpkins into 1- to 2-inch chunks so that they cook through more easily in the soup (similarly to how you would prep potatoes when making a mashed potato dish).

  4. Saute your onions & garlic in either a large pot over the stove until fragrant.

  5. Turn down the heat to a simmer then add the pumpkins, potato cubes, and onion slices, then the stock, coconut milk, curry powder, and cumin. (I used chicken stock, but you can make this soup completely plant-based/vegan by using vegetable stock instead.)

  6. Bring the heat back up to medium. Cook until everything comes back to a boil and the pumpkins & potatoes are soft enough for you to effortlessly puncture with a fork.

  7. Turn off & remove from heat, or lower it down to keep warm.

  8. To get the smooth consistency, use an immersion/stick blender. If you do not have one lying around, use a ladle to scoop the soup (with pumpkin & potato pieces) into a standing blender—this may require another pot.

  9. Season with salt, pepper, and lime juice to taste.

Notes

  • With the Instant Pot, I literally threw everything into the pot at the same time and let it cook for 30 minutes using the soup function.

  • I can’t remember how much my pumpkins weighed, but they were about the size of butternut squash; each one could easily be held in one hand, but they weren’t palm-sized. (Hope this is descriptive enough!)

  • For garnish & more texture, I added some kale to my soup and roasted some chickpeas in the oven.