Serving: 2

Prep Time: 10 minutes
Cooking Time: 20 minutes


20 oz queensland blue pumpkin, peeled and diced

1 cup of coconut milk

2 garlic cloves, minced

2 medium onions, peeled and chopped

1 cup of coconut whipped cream

1 cup of vegetable stock

1 tablespoon of cilantro, chopped

How to Prepare:

In a skillet, heat the oil and stew the queensland blue pumpkin and onions until caramelized.
Combine the pumpkin, onions, garlic, stock and cilantro in your Instant Pot and toss well. Pour the coconut milk.
Close the lid and cook on a HIGH pressure for about 20 minutes.
Release the pressure naturally over 10 minutes.
Cool the purée. Then spoon the coconut whipped cream and blend the mixture using the blender.
Portion the queensland blue pumpkin and coconut purée into two bowls or mugs and serve.

Nutrition (Per Serving): Calories: 142; Fat: 26g; Carbohydrates: 121g; Protein: 21g