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Instant Pot Pumpkin Soup Recipe Guide Instant Pot Pumpkin Soup Recipe Guide

Recipe

Instant Pot Pumpkin Soup Recipe Guide

Written by: Emily Smith

Whipped up a cozy instant pot pumpkin soup today. Rich, creamy, with a hint of spice - perfect for chilly evenings. Love how simple and quick it was to make!

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Picture this. Cool autumn evening, rustling leaves, warm kitchen. That's the perfect setting for my Instant Pot Pumpkin Soup. Rich, creamy, with a hint of spice, this soup will warm your bones. It's a simple recipe, but oh so flavorful. Let's cook up a storm, shall we?

Ingredients for Delicious Pumpkin Soup in the Instant Pot

  • Pumpkin: Sweet and earthy flavor, adds creaminess and richness to the soup, a quintessential ingredient for a pumpkin soup recipe.
  • Onion: Provides a savory base flavor, adds depth and complexity to the soup, enhances overall taste and aroma.
  • Garlic: Adds a pungent and aromatic flavor, complements the sweetness of the pumpkin, enhances the overall taste profile.
  • Vegetable broth: Infuses the soup with savory depth, provides a flavorful liquid base, enhances the overall taste and richness.
  • Cinnamon: Adds warmth and a hint of spice, complements the sweetness of the pumpkin, enhances the overall flavor profile.
  • Nutmeg: Offers a warm and nutty flavor, complements the pumpkin and cinnamon, adds depth and complexity to the soup.
  • Heavy cream: Adds richness and creaminess, balances the flavors, creates a velvety texture, elevates the overall richness of the soup.
  • Fresh parsley: Provides a fresh and herbaceous garnish, adds a pop of color, enhances the visual appeal and freshness of the dish.

Essential Tools and Equipment for Making This Soup

  • Instant Pot: Essential for pressure cooking the pumpkin soup quickly and efficiently.
  • Immersion blender: Perfect for blending the soup to a smooth consistency right in the pot.

Serves: 4 people

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Ingredients:

  • 1 small pumpkin, peeled and cubed
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup heavy cream
  • Fresh parsley for garnish

Instructions:

  1. Place the pumpkin, onion, garlic, vegetable broth, cinnamon, nutmeg, salt, and pepper in the Instant Pot.
  2. Close the lid and set the Instant Pot to Manual, High Pressure for 10 minutes.
  3. Once the cooking time is up, do a quick release of the pressure.
  4. Use an immersion blender to blend the soup until smooth.
  5. Stir in the heavy cream.
  6. Serve the soup hot, garnished with fresh parsley.

Nutritional value:

Per Serving in Calories: 180 kcal | Carbohydrates: 20 g | Protein: 3 g | Total Fat: 10 g | Saturated Fat: 6 g | Trans Fat: 0 g | Monounsaturated Fat: 3 g | Polyunsaturated Fat: 1 g | Cholesterol: 30 mg | Sodium: 800 mg | Dietary Fiber: 4 g | Sugar: 8 g | Calcium: 100 mg | Potassium: 500 mg | Iron: 2 mg | Vitamin A: 1500 µg | Vitamin C: 20 mg

Tips for Making Pumpkin Soup Ahead of Time and Freezing

Make Ahead Instructions

  • Prepare the soup as directed but do not add the heavy cream.
  • Let the soup cool completely before refrigerating in an airtight container for up to 3 days.
  • When ready to serve, reheat the soup on the stove, stir in the heavy cream, and garnish with fresh parsley.

Freezing Instructions

  • Cool the soup completely before transferring it to a freezer-safe container.
  • Leave some space at the top of the container for expansion.
  • Freeze for up to 3 months.
  • Thaw the soup overnight in the refrigerator before reheating on the stove, stirring in the heavy cream, and garnishing with fresh parsley.

Pumpkin seeds are a great addition to this soup as a garnish, providing a crunchy texture and a boost of protein and fiber.

Frequently Asked Questions About This Instant Pot Soup Recipe

FAQ:
Can I use canned pumpkin instead of fresh pumpkin?
Yes, you can substitute canned pumpkin for fresh pumpkin in this recipe. Use about 2 cups of canned pumpkin in place of the fresh pumpkin.
How can I make this soup vegan?
To make this soup vegan, simply omit the heavy cream or use a dairy-free alternative like coconut cream.
Can I freeze this soup?
Yes, you can freeze this soup. Allow it to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months.
How can I adjust the consistency of the soup?
If you prefer a thicker soup, you can simmer it on the sauté function of the instant pot to reduce the liquid. For a thinner consistency, you can add more vegetable broth or water.
Can I add other spices to this soup?
Absolutely! Feel free to customize the flavor of the soup by adding spices like ginger, cumin, or curry powder to suit your taste preferences.

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