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Instant Pot Thai Pumpkin Soup - Dump and Go Dinner

<p>Enjoy this Instant Pot Thai Pumpkin Soup on a crisp fall day and let the rich curry flavor warm you up!</p>
4 Servings Recipe By

Ingredients

  • 13 1/2 fluid ounces Coconut Milk, Canned
  • 13 1/2 fluid ounces Vegetable Broth/Stock
  • 2 teaspoons mince Garlic, Cloves
  • 2 teaspoons peel and mince Ginger, Fresh
  • 1/4 cups Peanut Butter, Creamy
  • 1 teaspoon Salt
  • 1 tablespoon Red Curry Paste
  • 15 ounces Pumpkin, Canned

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 341 Calories
  • 29g Total Fat
  • 20g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 1006mg Sodium
  • 17g Total Carb
  • 1g Fiber
  • 7g Total Sugars (Includes 1g Added Sugars)
  • 7g Protein
  • 14 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Combine all ingredients in Instant Pot.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 15 minutes.
  5. Let pressure release naturally.
  6. Whisk well before serving.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients among indicated number of round freezer containers.
  2. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Saute frozen ingredients for 5 minutes.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 15 minutes.
  6. Let pressure release naturally.
  7. Whisk well before serving.

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