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Photo by Jessica, Cover photo from original recipe here

Well, I’ve done it. I’ve gone and got myself an Instant Pot. I couldn’t resist all the hype any longer. All I’ve done is cooked beets in it so far, but I was impressed. 15 minutes to completely cook 6 medium sized, whole, raw beets? This could be a game changer. I’ll keep you updated. (Also, send me your favorite BLE Instant Pot recipes!)

This recipe was sent in to me by Bright Line Eater Jessica, already formatted and photographed and everything! Thanks Jessica! Perfect timing, not only because of the delicious, festive, fall flavors, but also because of my exciting new kitchen gadget. It’s like you knew I needed BLE-friendly Instant Pot recipes.

Jessica has been enjoying this one-pot method of batch-cooking lunches, which she adapted from this recipe and this recipe over at 101 Cooking. I’d be interested to try it with curry paste and fresh ginger and garlic instead of the dry spices.

Thai-Spiced Pumpkin Soup (Instant Pot)

  • Servings: Makes 7 Servings
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Each Serving Contains:

  • 6 oz Veggies
  • 1 Fat Serving
  • 4 oz Grain (optional)


Veggie Serving

  • 1 large yellow onion, chopped (about 13 oz, raw)
  • 1 29-ounce can pumpkin puree

Protein Serving

  • Serve with tofu, pepitas, cashews, or yogurt.

Fat Serving

  • 14 oz (I just use 1 can) coconut milk (7 fat servings)

Condiments & Spices

  • 3 tsp salt
  • 2 tsp ginger, ground
  • 2 tsp cardamom, ground
  • 2 tsp black pepper, ground
  • 1 tsp turmeric
  • 1 tsp sambal olek or chili-garlic sauce (for heat, optional)
  • 3 cups vegetable broth (or 3.5 if you want it soupier)

Maintenance Modifications

  • Grain Additions: Serve with brown rice, barley, or quinoa
  • Fat Additions: Increase coconut milk or add coconut oil.


  1. Set Instant Pot to Saute. Saute onion and spices for 2-4 minutes, until fragrant.
  2. Add can of pumpkin puree and can of coconut milk, as well as desired amount of broth. Stir to mix.
  3. Cook on high pressure for 15 minutes.  Allow pressure to release naturally, or do quick release, whatever is most convenient.
  4. If making grain with your meal, cook at the same time on a rack in the instant pot using the pot-in-pot method described here. So cool.
  5. Alternatively, to cook on a stovetop, sauté the onion and spices together for a few minutes. Add the pumpkin puree, coconut milk and broth, simmer, covered, for 10-15 minutes.

Recipe Source: Modified by Jessica from original recipe at 101 Cookbooks