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Instant Pot Pumpkin Soup
Creamy pumpkin soup is like a hug in a bowl. Made in the Instant Pot it's ready to eat in minutes, making it perfect for weeknight dinners.
Course
Dinner
Cuisine
American
Keyword
Healthy pumpkin soup recipe, Instant pot pumpkin soup, pumpkin soup
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
215
kcal
Author
Alida Ryder
Ingredients
2
medium (approximately 1 cup chopped)
leeks
chopped
3
garlic cloves
peeled and smashed
¼
cup
sage leaves
1.5
kg (3lbs)
pumpkin
chopped
2
cups
chicken stock / chicken broth
2
tsp
brown sugar
2
tsp
salt
1
tsp
pepper
1
cup
cream
Instructions
Set your Instant Pot to the Sauté function.
Add a knob of butter then the leeks, sage and garlic. Sauté until soft and fragrant.
Stir in the pumpkin, stock, brown sugar, salt pepper and cream then place the lid on the Instant Pot.
Set the vent to sealing position. Cook on high pressure for 10 minutes. Slow release the pressure and remove the lid.
Transfer the soup to a blender (or use a stick blender) and puree until smooth.
Pour back into the pot then taste and adjust seasoning by adding more salt, pepper or sugar if necessary.
Garnish with crispy sage leaves (optional) and a swirl of cream then serve with bread of your choice.
Nutrition
Calories:
215
kcal
|
Carbohydrates:
20
g
|
Protein:
4
g
|
Fat:
15
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
54
mg
|
Sodium:
1080
mg
|
Potassium:
958
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin A:
21875
IU
|
Vitamin C:
29
mg
|
Calcium:
93
mg
|
Iron:
2
mg