1large sweet potato - peeled and diced into 1 inch pieces
115 ounce can reduced fat coconut milk
215 ounce cans pumpkin (not pie filling)
1/2teaspoonground sea salt
1teaspoonfresh minced ginger - or 1/4 teaspoon ground ginger
1tablespoonfresh lemon juice - about half a medium lemon
115 ounce can full fat coconut milk (use cream only)- refrigerated overnight
Set Instant Pot to Saute. Add 2 tablespoons vegetable broth, onion, garlic and celery. Cook for about 5 minutes, stirring occasionally, until onion is soft.
Turn Instant Pot off. Add the remaining 1 cup vegetable broth, diced sweet potato, can of reduced fat coconut milk, pumpkin, curry powder, salt, cumin, black pepper, cayenne pepper, and ginger. Stir well, then set the Instant Pot to Sealing and cook on Manual for 10 minutes. *The Instant Pot will take some time to build pressure before cooking.
When finished cooking, open the seal to release the pressure. Open the Instant Pot, add the lemon juice and the cream from the can of full fat coconut milk (set aside the liquid for another use). Stir until the coconut cream is melted and combined.
Next you can either 1) use an immersion blender to blend in the pot (leaving some chunks or completely smooth- up to you) OR 2) carefully transfer to a blender until smooth (you may need to do in batches. *If the soup is too thick, you can also add in the coconut milk liquid that you set aside earlier. Serve (careful, it will be hot). =)
This recipes makes 8 (1-cup) servings. To store, refrigerate in an airtight container for 4-5 days.