Another of wuff's BD weekend soups.

Again, wuff used the Instant Pot to make this quickly, sealing all the flavors into the pot and rapidly tenderizing the veggies. Blended with an immersion blender, this technique reduces time, effort, adds flavor, and makes clean up a snap!

This dish is a riff on a curried butternut squash soup, with pumpkin puree standing in for the butternut squash. It also includes other root veggies. Carrots bring a bit of sweetness, and parsnips add some nice complexity. Ginger paste and Curry powder add lovely aroma and a bit of subtle exotic flavors.

Note that this is not an overly sweet soup, as so many sweet potato or pumpkin recipes turn out to be. There's some sweetness in here, but it isn't overpowering. The pure pumpkin pulp and parsnips are more savory than sweet. A bit of brown sugar helps round those flavors out slightly, but doesn't overwhelm the soup.

Coconut milk adds a luscious creaminess and brings some additional subtle flavor, but this soup definitely puts that well in the background.

All in all, this is a very hearty and satisfying soup, perfect for the fall season, and makes nice use of some of that inexpensive canned pumpkin that is appearing on the shelves for this time of year.

Enjoy!

Makes about 8-10 servings

INGREDIENTS:
1 lg can Pure Pumpkin
3 Parsnips, peeled & cut into chunks
4 Carrots, peeled & cut into chunks
1 onion, chopped
1 TBS Butter 1 TBS Olive Oil
5-6 C Chicken Broth (or veggie broth if you want to keep this Vegetarian)
2 tsp Ginger Paste
1 tsp Garam Masala
2 tsp Curry Powder (not hot)
dash Cayenne Pepper
1/4 tsp Salt
1/2 tsp White Pepper
1 can Coconut Milk

2-3 TBS Brown Sugar (or to taste)

Immersion Blender & Instant Pot style multi-cooker

DIRECTIONS:
Peel the root veggies (carrots & parsnips) and rough chop. No need to be too precise here, as the pot will cook them to softness and then you're going to blend them. You just want to be sure all the chunks cook all the way through so they blend smoothly

Set the pot to "Saute" or "Brown" mode. Add the olive oil & butter and allow to heat until the butter starts to foam. Add the chopped onions and cook until starting to turn translucent

Add in the carrots, parsnips, ginger paste, garam masala and curry powders and stir. Allow to cook for a minute or two to combine flavors with the onions, and to let the curry and garam flavors bloom in the oil

Add in the 5 cups of the Chicken or Veggie broth (reserve the remaining cup to thin the soup at the end, if necessary) and stir in the can of pumpkin

Change the Pot from Saute/Brown to Pressure mode. Put on the lid and be sure it is set to pressure. Pressure cook at high pressure for 8-9 minutes to be sure all the root veggies are nice and soft

When time is up, do a quick release. Add the can of coconut milk, but reserve a couple tablespoons for garnish. Using an immersion blender, blend the hot soup until creamy and no lumps remain. Thin as necessary with the remaining cup of broth

Taste stir in brown sugar until desired sweetness is reached

Season to taste with salt and white pepper

Serve into heated bowls. Drip a few drops of coconut milk on top and swirl in with a skewer or knife blade for a pretty presentation

!DEVOUR!