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Creamy Winter Squash Soup with Toasted Pumpkin Seed-Apple Topping

4 minutes high pressure, natural release



  • 1 red tart sweet apple such as Gala or Pink Lady cored and finely chopped
  • 1 tablespoon orange juice
  • 1/2 teaspoon grated lime or lemon zest
  • 2 teaspoons fresh lime or lemon juice
  • Pinch of ground cardamom
  • 2 tablespoons chopped cilantro or flat-leaf parsley
  • ¼ cup pumpkin seeds pepitas, toasted (see Note)


  • 2 cups finely chopped onion
  • 2 to 3 teaspoons or more curry powder
  • 1 medium to large kabocha type or butternut squash peeled, seeded, and cubed to equal at least 5 cups
  • 1 apple any kind, peeled and diced
  • 4 cups vegetable stock
  • 11/2 cups coconut milk or coconut water
  • 1/2 teaspoon salt
  • Freshly ground black pepper


  • To make the topping: Mix the chopped apple, orange juice, lemon or lime zest and juice, and cardamom in a small bowl. Cover and set aside. Keep the cilantro and pumpkin seeds separate.
  • To make the soup: Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté. Add the onion and dry sauté for 3 minutes. Add the curry powder, squash, diced apple, stock, coconut milk, and salt.
  • Lock the lid on the cooker. Bring to high pressure; cook for 4 minutes. Let the pressure come down naturally. Remove the lid, carefully tilting it away from you.
  • Using an immersion blender, blender, or food processor, blend the soup until it is smooth and creamy. Add freshly ground black pepper to taste.
  • Just before serving, top each bowl with apple topping, cilantro, and pumpkin seeds.


Note: Want to gild the lily? Toast the pumpkin seeds by tossing them with 2 teaspoons maple syrup, ¼ teaspoon ground cinnamon, 1/8 teaspoon grated nutmeg, and a pinch of salt. Put in a nonstick pan over medium-high heat for 3 to 5 minutes, until they smell toasty. Alternatively, toast coated seeds on a parchment-lined baking sheet in a 400°F oven for 5 to 8 minutes, paying close attention.
I recommend making a double or triple batch of these as you might eat more than a few after they are toasted.
Text excerpted from Vegan Under Pressure, © 2016 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Photo © Lauren Volo.