recipe

October 7, 2022

Instant Pot Creamy Pumpkin Soup

Pumpkin Soup

No CROCKTOBER is complete without a Pumpkin soup recipe. Whether you like your soup smooth or crunchy with some fried bacon, pumpkin seeds or crispy shallots, or frizzled Sage this recipe is super versatile.

Here are some great additions to this Simple Soup:

Fried Sage Leaves

  1. Pinch off leaves from sage. Heat oil in a small skillet over medium-high heat until hot.
  2. Fry 6–8 sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels and sprinkle generously with coarse salt.

Prosciutto Crisps

  • Heat the oven to 400 degrees and line a baking sheet with parchment paper.
  • Lay the prosciutto slices on a rimmed baking sheet lined with parchment paper so that they don’t overlap, curling the edges like a nest so they don’t get too brown.
  • Bake until the slices shrivel and turn golden, 10-12 minutes. Keep your eye on it, as the prosciutto can go from crisp to burned quickly.
  • They crisp up as they cool.

Roasted Pumpkin Seeds:

  • Preheat oven to 350
  • Toss 1 cup of seeds in a bowl with 1 teaspoon avocado or vegetable oil and s1 teaspoon kosher salt.
  • Spread the seeds in a single layer on a baking sheet and bake for about 35-40  minutes or until golden brown; stir occasionally.

Crispy Shallots:

  • Slice 4 shallots thinly into rings
  • Toss with 2 Tablespoons of Olive Oil
  • Saute the shallot rings for about 5 minutes. Then, reduce the heat to low and continue to cook for another 3 to 4 minutes. Or until they’re golden.
  • Remove them from the pan to a paper towel-lined plate or use them right away for garnishing.
Instant Pot Creamy Pumpkin Soup

Instant Pot Creamy Pumpkin Soup

Yield: 6

An easy weeknight meal with some bread

Ingredients

  • 1 Tsp coconut oil
  • half medium-size onion - grated on a box grater
  • 2 cloves of garlic microplaned
  • 2 tsp powdered ginger
  • 1/2 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1/2 tsp ground sage
  • 1 Tbsp salt
  • 1 tsp pepper
  • 2 large cans of pumpkin puree
  • 4 cups chicken or vegetable broth
  • 1 Tbsp maple syrup
  • 1/3 cup heavy cream
  • Additional salt and pepper to taste

Instructions

Set instant pot to saute feature

add coconut oil, grated onions, and all the spices, and sautee until onion is cooked through

add the garlic and sautee one more minute

add the pumpkin puree, broth, maple syrup, and cream, and stir

Set on manual and close the pot cook for 4 minutes

Release pressure and open the pot, and stir

Season with additional salt and pepper to taste

Notes

Here are some great additions to this Simple Soup:

Fried Sage Leaves

  1. Pinch off leaves from sage. Heat oil in a small skillet over medium-high heat until hot.
  2. Fry 6–8 sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels and sprinkle generously with coarse salt.

Prosciutto Crisps

  • Heat the oven to 400 degrees and line a baking sheet with parchment paper.

  • Lay the prosciutto slices on a rimmed baking sheet lined with parchment paper so that they don’t overlap, curling the edges like a nest so they don’t get too brown.

  • Bake until the slices shrivel and turn golden, 10-12 minutes. Keep your eye on it, as the prosciutto can go from crisp to burned quickly.

  • They crisp up as they cool.

Roasted Pumpkin Seeds:

  • Preheat oven to 350
  • Toss 1 cup of seeds in a bowl with 1 teaspoon avocado or vegetable oil and s1 teaspoon kosher salt.
  • Spread the seeds in a single layer on a baking sheet and bake for about 35-40  minutes or until golden brown; stir occasionally.

Crispy Shallots:

  • Slice 4 shallots thinly into rings
  • Toss with 2 Tablespoons of Olive Oil
  • Saute the shallot rings for about 5 minutes. Then, reduce the heat to low and continue to cook for another 3 to 4 minutes. Or until they're golden.
  • Remove them from the pan to a paper towel-lined plate or use them right away for garnishing.

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