This aromatic, colorful soup, inspired by a recipe in “Bollywood Kitchen” by
Sri Rao, gets its rich flavor from two spice blends (garam masala and curry
powder), plus coconut oil and whole-milk yogurt. If you like, substitute vegetable
broth for the chicken broth to make the dish vegetarian. toasted pumpkin
seeds sprinkled on just before serving add color contrast, nutty flavor and
crunchy texture. You can use store-bought roasted pumpkin seeds (plain or
spiced) or you can toast raw ones in the Instant Pot before you begin cooking
the soup. simply cook them on More/High Sauté, stirring occasionally, until
lightly browned and fragrant, about 4 minutes, then transfer to a small bowl;
the seeds will crisp as they cool.
Don’t add the yogurt directly to the hot puree, as the heat will cause the yogurt to separate.
Gently warming the yogurt by whisking it with about 1 cup of the puree, then adding the
mixture to the pot will prevent it from curdling.
Cuisine
Course
Difficulty
Duration
Cooking Technique
Keywords
1-2 hours,
4-6 people,
blender,
butternut squash,
butternut squash soup,
Chistopher Kimball,
coconut oil,
contributed,
cook 1 hour,
curry powder,
finely grated fresh ginger,
garam masala,
ground black pepper,
instant pot recipes,
instant pot soup recipe,
instant pot squash recipe,
kosher salt,
large yellow onion,
low-sodium chicken broth,
lunch,
main course,
medium,
modern,
plain whole milk yogurt,
prep 15 min,
pressure cook,
sauté,
toasted pumpkin seeds
Prep Time
15 min
Cook Time
1 hour
Servings
4-6 people
Ingredients
Instructions