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–+ servings

Sweet Potato and Roasted Pumpkin Curry Soup (Kabocha Squash)

Indulge in all the fall flavors with this brightly colored and richly flavored fall soup. Make in a slower cooker, or for a quick dinner, pressure cook in an Instant Pot.
Cook time depends on whether you slow cook or pressure cook!
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Prep Time: 30 minutes
Cook Time: 4 hours
Course: Main Course
Keyword: easy soup recipe, Fall Soup Recipe, fast soup recipe, instant pot recipe, kabocha squash, pressure cooker recipe, Pumpkin, Slow Cooker Recipe
Servings: 6 servings
Author: Lauren Harvey

Equipment

  • Slow cooker (Crockpot or Instant Pot)

Ingredients

  • 1 small baking pumpkin or Kabocha squash
  • 1 large sweet potato (or 2 small), peeled and cut into chunks
  • 1 yellow onion, sliced
  • 2 yellow bell peppers, sliced and deseeded
  • 6 cloves garlic, peeled
  • 1 TB Thai red or yellow curry paste or 2 TB if you like spice.
  • 1 inch ginger root, peeled and diced
  • ½ tsp ground dried turmeric
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ½ tsp cayenne pepper optional - for added spice
  • 2 cups coconut milk
  • 3½ cups vegetable broth

Instructions

Roast the Pumpkin (Optional)

  • Preheat your oven to 350°F.
  • Carefully poke a few holes in the flesh using a sharp knife.
  • Roast for 20 minutes on a covered baking sheet
  • Remove from oven and let cool until its safe to handle. Slice down the middle (this should be much easier now that it's cooked), scoop out seeds and return to oven for 20 minutes, flesh side up.
  • Remove from oven, let cool. Remove skin with a peeler and cut pumpkin/squash into chunks. Set aside.

Make the Soup

  • Add the squash/pumpkin, onion, peppers, garlic, ginger and sweet potato to the crockpot with the pumpkin. Stir in coconut milk and vegetable broth. Add in curry paste and all seasonings.
  • Slow Cooker Method: Cook in the slow cooker on HIGH for 4 hours.
    Pressure Cooker Method: In your Instant Pot, hit Broth/Soup, ensuring the pressure cook setting is HIGH. Adjust the time to 20 minutes. Set the valve to "Sealing"
    Once done cooking, carefully release the valve, "Venting" until the pin drops and it's safe to open the Instant Pot. Alternatively, you can wait until the pin drops naturally.
  • Puree using an immersion blender until smooth. If you don't have an immersion blender, you can use a regular large blender.
  • Serve with roasted pumpkin seeds, a drizzle of good olive oil, pomegranate seeds and some fresh cracked pepper.

Notes

  • While the soup will pressure cook in the Instant Pot for only 20 min, it does take about 15 minutes for the pressure to build. Be sure to factor that in to dinner time!
Tried this recipe?Let us know how it was!