InstaPot Vegan Pumpkin Soup

Are you ready for a quick and easy recipe? I made vegan pumpkin soup in my InstaPot without any hassle and I am so excited about it. This recipe is perfect for students or people who need something a recipe that is not too challenging.

Hugh thank you to Thrive Market for providing me with the food I needed to make this recipe. I recently found out about Thrive Market for my Immunity Boost Festival live on Instagram. All I can say is that I will be a Thrive Market member FOR LIFE.

What I love about Thrive Market and the membership is that you can shop by dietary preferences. I filter everything by selecting “vegan.” From there it allows me to see ONLY VEGAN food items. That’s how I found the food for this Vegan Richa soup recipe.

The ingredients and instructions for this InstaPot Vegan Pumpkin Soup are below. Let me know if you make this and tag @whattaylorlikes on social. If you want to try out Thrive Market, use this link and you will get 25% off your first order.

Ingredients

1/2 cup (80 g) finely chopped onion
2 cloves of garlic chopped
1/2 inch ginger chopped
1 green chili chopped (use half for less heat or use 1 tbsp chopped bell pepper)
1/2 tsp dried thyme
1/4 tsp cayenne
2 cup (245 g) pumpkin puree or sweet potato
1 tsp soy sauce tamari for gluten-free, (optional)
1/2 cup coconut cream with 2 cups of broth instead of 2.5 cups
2 cups (473.18 ml) veggie broth or water
garnish with pepper flakes or black pepper and pumpkin seeds

Instructions

Select saute on the InstantPot. Add a tsp of oil. Add onion, garlic, ginger, chili, and a pinch of salt. Cook until translucent.
Add the thyme, cayenne, pumpkin puree, apple, cashews, soy sauce if using, broth and salt, and mix well. Cancel saute, Select manual for 12 minutes.
Let the pressure release naturally once the pressure cooking time is up.
Blend using a blender.
Serve garnished with pepper flakes/black pepper and pumpkin seeds or croutons.