Pressure Cooker Pumpkin Soup
This instant pot pumpkin soup is so creamy, filling and naturally gluten-free.
Combine butternut squash, pumpkin puree, onions, carrots, garlic, and broth in the pressure cooker or instant pot.
Add the ground sage, nutmeg, cayenne pepper, salt, and black pepper.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes with quick release.
Allow the soup to cool for a few minutes before blending. Using a hand blender (immersion blender) to puree the soup until smooth.
Stir in the heavy cream or any other dairy or non-dairy milk. Adjust seasoning with salt and pepper if needed. Use the immersion blender to blend the soup until smooth.
Serve and enjoy!
If the broth is too thick to your liking, simply add warm broth and stir to combine.
Or If the broth is too thin to your liking, turn Instant Pot back on and press Sauté button. Bring it back to a boil, stirring frequently until the liquid is reduced. Then add heavy cream.
Always allow the soup to cool for a few minutes before blending. Be sure to work in batches and only fill up only halfway if you want to blend the liquid in a blender or food processor. Cover the lid with a folded dishcloth or thick kitchen towel and hold it down when blending.
If you are using an immersion blender, be sure to hold the bottom part of the blender a bit higher than the very bottom of your Instant Pot stainless steel pot so you don't scratch it.
Calories: 241kcalCarbohydrates: 27gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 54mgSodium: 703mgPotassium: 650mgFiber: 5gSugar: 9gVitamin A: 25366IUVitamin C: 28mgCalcium: 111mgIron: 2mg