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Total Time 25 Minutesyield 4 Servingsdiet Vegetarian Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Cozy Up with Coconut Curry Pumpkin Soup and Fresh Green Beans in Your Pressure Cooker

This cozy vegan one-pot meal features a creamy coconut pumpkin curry soup made in a pressure cooker, served alongside vibrant green beans with almonds and oranges—rich in flavor and ready fast!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 349 kcal

Equipment

  • 1 Pressure cooker
  • 1 Skillet large
  • 1 Immersion blender

Ingredients
  

Pumpkin Curry Soup

  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ginger minced
  • 1 tablespoon mild curry powder
  • 0.5 teaspoon garam masala
  • 3 cups vegetable stock
  • 1 14 ounce can coconut milk plus more for serving
  • 3 cups pumpkin puree or butternut squash
  • salt to taste
  • pepper to taste
  • pumpkin seeds toasted, optional topping
  • fresh cilantro chopped, optional topping

Green Beans with Almonds and Oranges

  • 0.5 cup sliced almonds
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds fresh green beans rinsed and trimmed
  • 0.5 teaspoon fine salt plus more to taste
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon dried thyme
  • 2 navel oranges cut into segments

Instructions
 

Instructions

  • Heat olive oil in the pressure cooker over medium heat. Add onions and sauté until soft and translucent, about 5 minutes.
  • Add minced garlic and ginger, stir for 1 minute until fragrant.
  • Stir in curry powder and garam masala, cook for about 1 minute stirring constantly to toast the spices.
  • Pour in vegetable stock, coconut milk, and pumpkin puree. Stir everything together and season with salt and pepper.
  • Lock pressure cooker lid and cook on high pressure for 5 minutes. Use quick release to release steam.
  • Puree the soup using immersion blender until smooth. Alternatively, carefully blend in batches.
  • Serve hot with extra drizzle of coconut milk, toasted pumpkin seeds, and chopped cilantro if desired.
  • For green beans: Toast almonds in dry skillet over medium heat until golden, about 5 minutes. Remove and set aside.
  • In the same skillet, heat olive oil over medium-high heat. Add green beans, salt, pepper, garlic powder, and thyme. Saute 12–15 minutes until browned in spots but still crisp.
  • Toss in orange segments, season to taste, and sprinkle with toasted almonds before serving.

Notes

Store soup up to 4 days in refrigerator or freeze up to 3 months. Reheat over stovetop or microwave. Store green beans separately for best texture.