Instant Pot Pumpkin Soup
Instant Pot Pumpkin Soup can is made with fresh pumpkin and is pureed into a super creamy and smooth soup that's full of delicious fall flavor and garnished with roasted pumpkin seeds for a little crunchy texture.
Note: Made in a 6-qt Instant Pot
Equipment
- Stick blender
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 onion finely chopped
- 1 clove garlic minced
- 1 small pumpkin peeled, deseeded and chopped into small chunks (about 2 lbs before peeling)
- 3 cups (710 ml) chicken or vegetable broth
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (1 g) ground black pepper
- 1/2 cup (118 ml) cream
- Roasted pumpkin seeds for garnish
Instructions
- Turn on saute mode, then add the olive oil. When hot, add the onions and pumpkin chunks. Saute for 5 minutes, stirring occasionally. Add garlic for 30 seconds to become fragrant but not burn.
- Turn off saute mode and add the broth, salt and pepper. Stir to combine and scrape the brown bits off the bottom. Close the lid of the Instant Pot and make sure the valve is set to pressurize. Press the Pressure Cook button and set the time for 9 minutes.
- Let pressure release naturally for 5 minutes and then manually release the rest. Use a stick blender to puree the soup in the pot, until smooth and creamy.
- Add the cream and stir.
- Serve with roasted pumpkin seeds for garnish.
Notes
- Serve in a hollowed out pumpkin for extra effect.
- Cream can be substituted with canned coconut milk, Greek yogurt or soy milk, if desired.
- If you must use canned pumpkin in place of fresh, you will need 2 cans of pumpkin puree.
Nutrition
Calories: 162kcalCarbohydrates: 18gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 27mgSodium: 828mgPotassium: 911mgFiber: 1gSugar: 7gVitamin A: 19591IUVitamin C: 30mgCalcium: 74mgIron: 2mg
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