Pressure Cooker Recipe – Pumpkin Soup

It may be hard to imagine in the US, but I grew up without pumpkin. I don’t think it existed in the Netherlands when I grew up in the 1970s / 1980s. Or, if it did, it was minimal and recipes weren’t common.

I ‘discovered’ pumpkin during our overland travels in Peru and came to love it quickly. Making pumpkin soup is one of our favorite pressure-cooker dishes. This one was particularly tasty, so let me hare it with you.

As happens often, I enthusiastically start to take pictures of ingredients but forget to take them of the final product. Just imagine a super creamy, hearty, orange-colored soup…

Pressure-cooker Recipes for Soup

Pumpkin Soup (3-liter Pressure Cooker)

Ingredients

Half an onion.
Two or three cloves of garlic.
One potato.
One big carrot.
A handful of mushrooms.
Pumpkin: as much as fit in the pressure cooker (see picture for how much I cut).
Spices: curry powder, coriander powder, and cumin and a dash of (very spicy) red pepper.
A teaspoon of coconut oil.

Tools & Equipment

This is what we use to prepare soup in the pressure cooker:

For a full list of kitchen gear we use in the Land Cruiser, take a look at this overview.

Preparation

Cut everything quite small for the simple reason that more will fit in the pressure cooker.
Oil in the pressure cooker with the spices, garlic, and onion and let them simmer for a minute.
Add potatoes and simmer another minute.
Add the rest of the ingredients.
Fill up with water so all ingredients are (almost) under water.
Close the lid and bring to a boil.
Boil for five minutes.
Turn off the heat, but leave the lid closed and set the pan aside for some 20 minutes or so, or until you can take off the lid without having to depressurize.
Blend it into a smooth pumpkin soup with a hand blender (this is the one we have).

The Extra Bite: Lentils

For an extra bite, I boiled lentils – without any spices – and added a couple of spoons to the soup just before serving.

Heat a teaspoon of oil in the pressure cooker.
Add two espresso cups of lentils, rinsed.
Add four espresso cups of water (if you like with a pinch of salt)
Close the lit, bring it to a boil, let it cook for 5 minutes, and turn off the heat, leaving the pressure cooker closed for about 10 minutes.

Add the lentils to your soup and you have a perfect meal.

Bon appetite!