Instant Pot Thai Pumpkin Soup

Ingredients-

• 1 pumpkin about 2.75 pounds (1 ¼ kg)
• 1 teaspoon coconut oil
• 1 small red onion, diced fine
• ¾ teaspoon turmeric powder
• 1 tablespoon Thai red curry paste
• ½ teaspoon dry ginger powder
• ½ cups low sodium vegetable or chicken stock
• Salt to taste
• 3 tablespoons Thai fish sauce
• 3 tablespoons brown sugar
• 1 cup coconut milk
• Juice of 1 big lime
• Topping- coconut milk, chili flakes, cilantro and toasted pumpkin seeds

To make the Instant Pot Pumpkin Thai Soup-

1. In the Instant Pot insert, add 1 ½ cups of water and the steamer rack. Cut the pumpkin stem and put it on the steamer rack. Close the lid and set the pressure valve to on. Set the Instant Pot to Manual mode for 13 minutes. After natural pressure release, open the Instant Pot. Let the pumpkin cool until it is cool enough to touch.
2. Remove pumpkin from Instant Pot onto a platter or big bowl. Peel the pumpkin, cut in half and scoop out the seeds. Mash the pumpkin lightly.
3. Remove the steamer rack and drain the water from the Instant Pot. Heat it on Saute mode.
4. Add the coconut oil and the finely diced onion and sauté for about a minute. Add the turmeric powder, red Thai curry paste and the dry ginger powder. Stir and add the mashed pumpkin, the stock, salt, fish sauce and brown sugar. Let it come to a simmer.
5. Simmer the soup for 5 minutes to blend the flavors. Shut off the Instant Pot.
6. Carefully blend the soup with an immersion blender, add the coconut milk and the lime juice.
7. Top with some coconut milk, cilantro, red chili flakes and toasted pumpkin seeds. Serve.