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Fall's crisp air always gets me craving pumpkin soup. I've perfected this Instant Pot version over years, making cozy dinners effortless. Rich, velvety, spiced just right - comfort in every spoonful. Best part? Ready in minutes, not hours. Perfect for chilly evenings or lazy weekends. Grab your pressure cooker, let's whip up some autumn magic. Trust me, once you try this, you'll never go back to canned soup again.
Ingredients for Pumpkin Soup in the Instant Pot
- Olive oil: Adds richness and depth of flavor to the soup, enhancing the overall taste and mouthfeel.
- Onion: Provides a savory base and sweetness to the soup, adding layers of flavor to the dish.
- Garlic: Infuses the soup with a robust and aromatic flavor, enhancing the overall taste of the dish.
- Ground cumin: Adds a warm and earthy flavor to the soup, complementing the sweetness of the pumpkin.
- Ground coriander: Offers a citrusy and slightly sweet flavor, balancing the other spices in the soup.
- Smoked paprika: Provides a smoky depth of flavor to the soup, adding complexity and richness to the dish.
- Cinnamon: Adds a warm and comforting aroma to the soup, enhancing the overall fall flavors in the dish.
- Pumpkin puree: The star ingredient, brings a creamy texture and rich pumpkin flavor to the soup.
- Vegetable broth: Forms the base of the soup, adding depth of flavor and ensuring a rich and savory taste.
- Heavy cream: Adds creaminess and richness to the soup, creating a velvety texture and luxurious mouthfeel.
- Pumpkin seeds: Used as a garnish, adding a crunchy texture and nutty flavor to the soup, enhancing the overall presentation.
Read more: Instant Pot Pumpkin Soup Recipe Guide
Essential Tools for Making This Instant Pot Soup
- Instant Pot: Essential for pressure cooking the soup quickly while locking in flavors.
- Immersion Blender: Perfect for blending the soup to a smooth consistency right in the pot.
Instant Pot Pumpkin Soup Recipe
Equipment
- Instant Pot
Ingredients:
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cinnamon
- 1 can pumpkin puree 15 oz
- 4 cups vegetable broth
- Salt and pepper to taste
- 0.5 cup heavy cream
- Pumpkin seeds for garnish
Read more: Pumpkin Bread Pudding Instant Pot Recipe
Instructions:
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add the onion and garlic, and sauté until softened.
- Stir in the cumin, coriander, paprika, and cinnamon.
- Add the pumpkin puree and vegetable broth. Season with salt and pepper.
- Close the Instant Pot lid and set to manual high pressure for 5 minutes.
- Once done, quick release the pressure and carefully open the lid.
- Stir in the heavy cream.
- Use an immersion blender to blend the soup until smooth.
- Serve hot, garnished with pumpkin seeds.
Notes:
Nutrition value:
Keywords:
Read more: Pumpkin Cheesecake Instant Pot Recipe
Tips for Making Pumpkin Soup Ahead of Time and Freezing
Make Ahead Instructions
- Prepare the pumpkin soup as directed but do not add the heavy cream.
- Let the soup cool completely before storing it in an airtight container in the refrigerator.
- When ready to serve, reheat the soup on the stove, stir in the heavy cream, and enjoy.
Freezing Instructions
- Allow the soup to cool completely before transferring it to a freezer-safe container.
- Label the container with the date and store in the freezer for up to 3 months.
- To serve, thaw the soup overnight in the refrigerator and reheat on the stove. Stir in the heavy cream before serving.
One interesting fact about this instant pot pumpkin soup recipe is that adding a splash of apple cider vinegar at the end can enhance the flavors and give the soup a subtle tangy kick. It's a secret ingredient that can take your pumpkin soup to the next level!
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