Sweet Potato Pumpkin Curry Soup {Instant Pot}

Fall soups are a dream! This Sweet Potato Pumpkin Curry Soup in the Instant Pot is both flavourful and festive. It’s absolutely divine and can be made in a hurry in the pressure cooker (I have an Instant Pot). In fact, it’s only eight minutes on the high-pressure cook setting. Can’t beat that. However, you can also make this Sweet Potato Pumpkin Curry Soup on stovetop if you are not into having more kitchen gadgets.

Why Choose Orange Foods?

Orange vegetables get their vibrant colour from beta-carotene, a form of vitamin A that acts as an antioxidant.  Vitamin A supports our eyesight, regulates our immune system and keeps our skin healthy. Orange vegetables (like sweet potato and pumpkin) also tend to contain other health-promoting nutrients such as potassium, vitamin C, vitamin B6, fibre, lycopene and flavonoids. What’s more, brightly coloured foods contain phytonutrients (or ‘plant nutrients’) which can help prevent disease.

Health Benefits of Orange Foods Include:

• Supporting eye health and reduces risk of macular degeneration
• Reducing blood pressure
• Lowering cholesterol
• May help with preventing of diabetes
• Boosting immune system
• Fighting free radicals in the body
• Supporting healthy bones and joints

Store Leftovers in Freezer

Be sure to store leftover Sweet Potato Pumpkin Curry Soup in the freezer for a quick and easy meal addition. If you choose to add a splash of cream to your soup, do this before serving and don’t add cream before storing in the freezer. Nevertheless, larger batches are a terrific way to Meal Prep and plan ahead.

You can also dress up your soup with cool toppings. I like using roasted nuts or seeds and fresh herbs (like parsley or cilantro). Additionally, I love using lime wedges.

Sweet Potato Pumpkin Curry Soup Recipe

• Serves: 4-6
• Prep time: 15 mins
• Cook time: 20-30 mins

Ingredients:

• 1 Tbsp olive oil
• 1 small onion, chopped
• 2stalks celery, chopped
• 4 sweet potatoes, peeled and chopped
• 1 cup pure pumpkin, canned
• 1/2 tsp curry powder
• 4 cups (1 L) low-sodium vegetable broth
• Kosher salt and pepper to taste

Garnish: Fresh parsley, pumpkin seeds and lime wedges

Optional: 1 cup water (if required for thinning soup) or Splash of cream before serving.

Sweet Potato Pumpkin Curry Soup Directions:

1. Firstly, set instant pot to sauté. Add in oil to warm on the bottom.
2. Next, add chopped onions and celery to pot and sautéed until slightly softened.
3. Toss in the cubed sweet potatoes and a pinch of salt to the pot. Stir to combine.
4. Mix pure pumpkin into pot along with curry powder. Cook for another couple of minutes until fragrant.
5. Add soup broth to vegetables. Stir all ingredients to combine.
6. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time for eight minutes. Note: If cooking on stove top, allow the soup to come to a boil. When is has come to a boil, then reduce heat to medium-low and cook until sweet potatoes are tender and can be pierced easily. This will take about 15 to 20 minutes depending on the size of vegetable pieces.
7. Once the eight minute timer has completed and beeps, allow the natural pressure release for 10 minutes. Then, switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
8. Then, puree soup with a food processor, blender or hand mixer in small batches. However, if you prefer a thinner soup, simply add ½ cup water at a time. Feel free to adjust your salt intake to your taste if you are adding water to thin soup.
9. When soup is pureed, return to heat. Heat soup through if soup has cooled.
10. Finally, taste your soup to adjust seasoning. Serve Sweet Potato Pumpkin Curry Soup with a garnish of fresh herbs and a couple lime wedges squeezed in.

P.S. If you love this soup, you’ll also like the two others I’ve done using sweet potatoes. One of my favourites is the Creamy Sweet Potato and Cauliflower Soup. In addition, if you’re wanting to do more pureed soups, check out the Carrot Ginger Sweet Potato Soup.

Sweet Potato Pumpkin Curry Soup {Instant Pot}

Yield: 6

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Savoury Sweet Potato Pumpkin Curry Soup that's perfect for Fall! Be sure to batch-prep for the freezer.

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Ingredients

• 1 Tbsp olive oil
• 1 small onion, chopped
• 2 stalks celery, chopped
• 4 sweet potatoes, peeled and chopped
• 1 cup pure pumpkin, canned
• 1/2 tsp curry powder
• 4 cups (1 L) low sodium chicken or vegetable broth
• Kosher salt and pepper to taste
• Garnish: Fresh parsley, pumpkin seeds and lime wedges
• Optional: 1 cup water (if required for thinning soup) or Splash of cream before serving.

Instructions

1. Firstly, set instant pot to sauté. Add in oil to warm on the bottom.
2. Next, add chopped onions and celery to pot and sautéed until slightly softened.
3. Toss in the cubed sweet potato and a pinch of salt to the pot. Stir to combine.
4. Add, pure pumpkin to pot along with curry powder. Cook for another couple of minutes until fragrant.
5. Add soup broth to vegetables. Stir all ingredients to combine.
6. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time for eight minutes. Note: If cooking on stove top, allow the soup to come to a boil. When is has come to a boil, reduce heat to medium low and cook until sweet potato are tender and can be pierced easily with a knife. This will take about 15 to 20 minutes depending on the size of vegetable pieces.
7. Once the eight minute timer has completed and beeps, allow the natural pressure release for 10 minutes. Then, switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
8. Then, puree soup with a food processor, blender or hand mixer in small batches. However, if you prefer a thinner soup, simply add ½ cup water at a time. Feel free to adjust your salt intake to your taste if you are adding water to thin soup.
9. When soup is pureed, return to heat. Heat soup through if soup has cooled.
10. Finally, taste you soup to adjust seasoning. Serve Sweet Potato Pumpkin Curry Soup with a garnish of fresh herbs and a couple lime wedges squeezed in.