1 Medium Chopped Onion
3 Cloves of Garlic Chopped
1 Tbsp Minced Ginger
1/4 C Pumpkin Puree
2 Cs Butternut Squash
1/2 pt Vegetable or Chicken Bone Broth
1 tsp Ground Ginger
1 tsp Ground Coriander
1/2 C Fresh Coriander or Parsley
1/4 tsp Cayenne Powder (optional)
1 Tbsp Curry Powder
Juice of 1 Lime
Sea Salt Flakes
Fresh Black Pepper Ground
1 Small Can Coconut Cream
Spicy Pumpkin Seeds
What To Do
In the Instant Pot set to 'saute' and add olive oil.
Saute onions, garlic and ginger till soft.
Add spices and cook for a few minutes.
Add squash, pumpkin puree, broth and chopped coriander or parsley.
Set Instant Pot on 'Manual' for 15 mins.
Set to 'Warm/Off' and 'Slow Release'.
Garnish with Spicy Pumpkin Seeds, Lime Juice and Coconut Cream.
Serve in warm bowls with warm crusty bread.