Pumpkin and Potato Soup

This creamy Pumpkin Squash and Potato Soup combines the natural sweetness of Japanese pumpkin squash with the comforting texture of potatoes, creating a hearty bowl that is perfect for chilly winter days.

Pumpkin is a popular ingredient in many Vietnamese and East Asian dishes because it is affordable, nutritious, and widely available.  By combining pumpkin with potatoes, this recipe brings together traditional Asian ingredients and Western-style comfort food in a simple fusion dish that appeals to modern tastes.  It's rich, satisfying, and easy to prepare, making it an excellent choice for busy weeknights.  Best of all, you can make it quickly in your Instant Pot.

Ingredients:

2 cups Japanese pumpkin squash, peeled and cubed

1 large potato, peeled and chopped

1 cup white onion, diced

2 cups chicken broth

1/2 cup heavy cream or coconut milk

1 tablespoon butter

1 tablespoon olive oil

Salt, to taste

Black pepper, to taste

1 teaspoon sugar (optional)

1 teaspoon soy sauce (optional)

Garnishes:

Fresh chopped chives, cilantro, or green onions

Shredded cheese of your choice

Crusty bread for serving

Directions:

Turn on the Sauté function on your Instant Pot. Add the butter and olive oil.

Add the diced onion and sauté for 3–4 minutes, or until softened and fragrant.

Stir in the pumpkin squash and potato.  Cook for another 4 – 5 minutes, allowing the vegetables to lightly brown for added flavor.

Pour in the chicken broth and stir well.

Secure the lid and set the Instant Pot to Pressure Cook (High) for 10 minutes.

Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.

Open the lid and stir in the heavy cream or coconut milk.

Using an immersion blender, blend the soup until smooth and creamy.  Adjust the consistency with additional broth if desired.

Season with salt, pepper, sugar, and soy sauce to taste.

Serve hot, garnished with fresh herbs and your favorite cheese.  Enjoy with warm crusty bread for a comforting meal.

Tips:

For a vegetarian version, substitute vegetable broth for chicken broth.

Coconut milk adds a subtle sweetness and pairs beautifully with pumpkin.

Add cooked bacon, roasted pumpkin seeds, or croutons for extra texture and flavor.