Instant Pot Curried Pumpkin & Lentil Soup
It’s cold and drizzly outside today. The leaves are turning a bright yellow and they seem even more vibrant against the dark, cloudy sky. I love it. This time of year and this kind of weather make me feel calm and cozy and I want to make alllllll the soup, bake all the cookies, and drink all the hot cider. Yes, I’m a little predictable. But at least I know what makes me happy!
Lucky for me, I’ve already got a stockpile of this Curried Pumpkin & Lentil Soup ready to go in my fridge! Lunch is going to be pretty excellent. Lucky for all of you, this recipe is stupid easy and is comes together super fast in the IP, but is easy to adapt for your slow cooker. It’s warm, comforting, and full of amazing flavor.
Instant Pot Curried Pumpkin & Lentil Soup
Makes a lot…12 servings! Perfect for freezing or sharing with friends!
1 tablespoon coconut oil or olive oil
1/2 cup finely chopped carrots
1 yellow onion, finely chopped
3 large cloves garlic, minced
3 tablespoons curry powder
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper (optional)
1 cup brown lentils
1 can pumpkin puree
28 oz can diced tomatoes
6 cups low sodium chicken or vegetable stock
1 can full fat coconut milk
1 small red onion, diced
1/3 cup cilantro leaves, roughly chopped
juice of 1 lime
salt to taste
Begin by turning on the sauté function on your instant pot. Add the oil and, while it heats, get your onion, carrots, and garlic ready. When hot, add them to the instant pot and sauté until fragrant and just beginning to soften, 1-2 minutes. Stir frequently so the garlic doesn’t burn.
Add the curry powder, cloves, and cayenne pepper, along with a large pinch of salt. Stir constantly for 1 minute to wake up your spices.
Add the lentils, pumpkin, tomatoes, and broth to the pot and bring to a simmer. Turn off the sauté function and press your SOUP button. Seal the vent and lock the lid in place. Make sure time is set for 30 minutes.
When the timer goes off, allow the steam to release naturally. You can absolutely do a quick release here as well if you are in a rush. Just BE CAREFUL not to burn yourself on the steam when you release the valve.
Add the can of coconut milk and stir to combine. Season with additional salt and other spices if desired.
Combine the red onion, cilantro leaves, lime juice, and a bit of salt in a small bowl. When ready to eat the soup, serve this little salsa on top of the soup. It is also quite nice with a dollop of plain yogurt if you have it!
For slow cooker: Sauté onions, garlic, carrots and spices in a skillet on your stovetop, then transfer to a slow cooker with the lentils, tomatoes, pumpkin, broth, and some salt. Set the slow cooker for 8 hours on low and you’re all set! Continue with the recipe as listed above.
