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    Home » Entrees

    Easy Instant Pot Pumpkin and Mutton Curry Soup Recipe, แกงกะหรี่เนื้อแกะ

    October 28, 2022 By Adam Leave a Comment

    Easy-Instant-Pot-Pumpkin-and-Mutton-Curry-Soup-Recipe-Pinterest-Image

    This post may contain affiliate links.

    This Easy Instant Pot Pumpkin and Mutton Curry Soup Recipe combine the festive holiday flavors of pumpkin and the richness of lamb meat. This recipe is totally adaptable so you can add more flavor or meat to make it what you want but it gives you the basics to make a yummy festive holiday soup with the spices of Thailand.

    Background content: This is a great recipe for fall when the colors and temperatures are changing and the pumpkins everywhere make you hungry lol.

    This was inspired by my other pumpkin recipe on this site, and pairs well with this amazing brussels sprout flambe side dish recipe for a yummy warm-me-up to help your body adapt to cooler weather. I was also inspired by my mother-in-law's rice soup and the way she cooks the protein on the side to add at the end.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • Easy Instant Pot Pumpkin Curry and Mutton Soup Recipe
    • Food safety

    Ingredients

    The ingredients are easy to find in the US and most countries, especially if you have Asian markets or amazon. I will link to the harder ingredients so you can pull them straight up in amazon and have them delivered if it helps.

    • Minced Mutton
    • Carrots, Cubed
    • Pumpkin Puree
    • Minced Garlic
    • Crushed Garlic
    • Thai Red Curry Paste
    • Shallots
    • Coconut Milk
    • Broth
    • Onion

    See recipe card for quantities.

    Instructions

    Prep the ingredients and you'll be done in a breeze.

    After chopping your ingredients, place the shallots, about half of the garlic, carrots, pumpkin puree, red curry paste, and broth in the instant pot. Shut the vent and cook on manual or sauté if your pot has no manual setting for 10 minutes.

    After venting the instant pot, use an immersion blender to blend the ingredients until smooth and turn the instant pot to the keep warm setting.

    Heat a skillet or wok on medium-high until pipping hot. Add in a little oil if you like, but it's not necessary, stir fry some of the garlic and shallots for several seconds before adding the meat.

    Once cooked through for a few minutes until 160 degrees, you will serve the mutton, or whatever protein you choose, in the soup and top it with basil and or dehydrated pumpkin.

    Easy-Instant-Pot-Pumpkin-Curry-and-Chicken-Soup-Recipe-Adding-in-the-Coconut-Milk

    Serving; Scoop some of the soup into a bowl. Next, make sure to shake the coconut milk to an even consistency and add it into the bowl in a swirl pattern as much as possible for a nice aesthetic.

    Pumpkin-Thai-Curry-with-Mutton-and-Basil

    Add in the chicken, or whatever protein you like, and top with basil, dehydrated pumpkin, like you can buy at an Asian market, fried shallot, or whatever you want.

    Hint: Make sure the skillet or wok is really hot before cooking the garlic, shallots, and protein.

    Substitutions

    Make sure you are dialed into the people you are serving. Knowing how spicy they can take their food, or if anyone is vegan ensures no one is left eating microwaved hot dogs while everyone else enjoys a home-cooked meal.

    • Protein - Instead of using mutton, I did it with chicken and it was very good as well. You can also use impossible meat products, ground pork, tofu, or whatever you want for the protein.
    • Red Curry Paste - use any kind of curry paste, they will all add different flavor profiles. If you're a hardcore fan of one, try it. I went with red because it compliments the color of the pumpkin. I have made it a few times with different pastes and liked it. each time. Here's a link to a variety pack of maesri curry, our favorite brand, so you can try it a few different ways. You can also make your own from scratch to maximize flavor.
    Homemade Thai Red Curry Paste Recipe
    • Vegetarian - Use beyond beef, or something similar, and make sure to use vegetable stock for your broth.

    Variations

    Use your imagination to make this more interesting. Here are some ideas if you don't have any.

    • Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or double the amount of curry paste.
    • Deluxe - add double onions, shallots and garlic and several types of meats.
    • Kid friendly - add crushed potato chips or bacon on top.

    Equipment

    We love our Instant Pot. If you don't have one, here is a link to one on amazon, that is an affiliate link, which helps us pay for our website expenses.

    I also use an immersion blender for this recipe. We got a stainless steel farberware one at Walmart. Here is a similar one from Master Chef, again on amazon with an affiliate link to help us pay our expenses.

    Storage

    You can mix it all together and freeze it for a long time or refrigerate it and actually get a bit more flavor out of it as it marinates a bit longer.

    These ingredients do stand up well to freezing for X several months.

    Top tip

    Having some festive decor and toppings makes this feel like an especially special recipe for the holiday season. We bought several decorative pumpkins, dehydrated pumpkin flakes from Thailand, cooked pumpkin seeds and dehydrated basil to compliment the rich orange and green colors.

    Pumpkin-Thai-Curry-with-Mutton-and-Basil

    Easy Instant Pot Pumpkin Curry and Mutton Soup Recipe

    This Easy Instant Pot Pumpkin Curry and Mutton Soup Recipe is a healthy, yet festive recipe, perfect for the Indian Summer, fall, and early winter seasons.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Course
    Cuisine fusion
    Servings 4
    Calories 331 kcal

    Equipment

    • 1 Instant Pot
    • 1 Immersion Blender
    • 1 Skillet, wok or pot

    Ingredients
      

    • 1 lb lamb minced or ground
    • 15 oz pumpkin puree
    • 1 cup carrots cut into cubes
    • 4 tablespoon garlic fresh, divided, half minced and half crushed
    • 1 shallot minced
    • 2 cups light coconut milk
    • 2 tablespoon red curry paste fresh if possible for the most vibrant flavor flav.
    • ½ cup onion Chopped
    • 3 cups Low sodium vegetable broth Or whatever kind you want

    Instructions
     

    • Prep all the ingredients per the instructions above.
    • After chopping your ingredients, place the shallots, about half of the garlic, carrots, pumpkin puree, red curry paste, and broth in the instant pot. Shut the vent and cook on manual or sauté if your pot has no manual setting for 10 minutes.
      Easy-Instant-Pot-Pumpkin-Curry-and-Chicken-Soup-Recipe-Ingredients-in-the-Instant-Pot
    • After venting the instant pot, use an immersion blender to blend the ingredients until smooth and turn the instant pot to the keep warm setting.
      Easy-Instant-Pot-Pumpkin-Curry-and-Chicken-Soup-Recipe-Blend-the-Ingredients
    • Heat a skillet or wok on medium-high until pipping hot. Add in a little oil if you like, but it's not necessary, stir fry some of the garlic and shallots for several seconds before adding the meat.
      Easy-Instant-Pot-Pumpkin-Curry-and-Chicken-Soup-Recipe-Saute-Garlic-and-Meat
    • Once cooked through for a few minutes until 160 degrees, you will serve the mutton or whatever protein you choose, in the soup and top it with basil and or dehydrated pumpkin.
      Easy-Instant-Pot-Pumpkin-and-Mutton-Curry-Soup-Recipe-Adding-the-Mutton-to-the-Soup
    • Serving; Scoop some of the soup into a bowl. Next, make sure to shake the coconut milk to an even consistency and add it into the bowl in a swirl pattern as much as possible for a nice aesthetic.
      Easy-Instant-Pot-Pumpkin-Curry-and-Chicken-Soup-Recipe-Adding-in-the-Coconut-Milk
    • Add in the chicken, or whatever protein you like, and top with basil, dehydrated pumpkin, like you can buy at an Asian market, fried shallot, or whatever you want. Taste and season more or add more meat to your liking.
      Pumpkin-Thai-Curry-with-Mutton-and-Basil

    Notes

    As always, if you have specific dietary concerns, follow up with an appropriate healthcare professional, as your situation is fact-dependent.  We are not dieticians or doctors, just people trying to keep our diet on track and healthy and sharing our process to help anyone else who might be interested. 

    Nutrition

    Calories: 331kcalCarbohydrates: 22gProtein: 27gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 187mgPotassium: 859mgFiber: 3gSugar: 7gVitamin A: 15579IUVitamin C: 17mgCalcium: 78mgIron: 4mg
    Keyword Instant Pot, Mutton, Pumpkin, Soup
    Tried this recipe?Let us know how it was!

    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    Hi, I'm Adam! This is our place to share our Thai and Thai-inspired recipes. Mod's mom started it all by sending her to Thai cooking school before she came to the USA. We play around with her recipes and ingredients to see how much healthier we can make them. Enjoy!

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