Fall is here. It seems like just yesterday I was harvesting tomatoes at my Ely Hilltop garden, and in fact, I was! Two weeks ago! It is incredible how fast the freeze warnings hit Ely. In the Twin Cities, things are moving along at a more reasonable clip but let us be honest – the first day of Fall means pumpkin season is upon us. Pumpkin spice, pumpkin soup, pumpkin ravioli with sage brown butter – I am here for it all! I just signed up for a Fall CSA, so I imagine you will be getting your share of beet, pumpkin, onion, and potato and carrot recipes but hey – who is complaining? I bought my share from Foxtail Farm in Osceola, Wisconsin. I have never worked with them before, so I am anxious to see what my October-December Fall CSA shares will bring. I have been promised spinach, fresh herbs, and greens as weather allows. Onions, apples, cabbages, radishes, beets, carrots, and winter squash. Later boxes will also include prepared foods from their commercial kitchens, such as pesto, kimchi, and fresh frozen veggies. These all sound great. I added on a Boule of Sourdough Bread each month from Sister Crave Kitchen baked by Marlee Crave. Her loaves are handmade and 100% naturally leavened, which will be great with my hoard of Fall soup making so stay tuned for all the Fall recipes.
Let us get started with Instant Pot Pumpkin Soup. It is so good to be back to my Instant Pot. If you need Instant Pot inspiration join the Weekly Dish Instant Potter Facebook group here and see what 10,000 other potters people are up to.
- 2 - 15 oz cans Libby pure pumpkin
- 3 cups chicken broth
- 1 large Granny Smith apple, cut into 1/2-inch cubes (about 1 1/2 cups)
- 1 chopped shallot
- 1 (1-inch) piece fresh ginger, peeled and thinly sliced
- 2 garlic cloves, chopped
- 2 tsps curry powder
- 1 tsp kosher salt
- 1 tsp pepper
- 1/4 tsp crushed red pepper,
- 1 cup canned light coconut milk
- 1 Tbsp fresh lime juice
- Sage leaves for garnish
1. Combine pumpkin, broth, apple, shallots, ginger, garlic, curry powder, salt, pepper, and red pepper in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 5 minutes.
2. Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover, and stir in coconut milk and lime juice.
3. Divide soup evenly among 4 bowls. Swirl 1 tsp coconut milk into each; garnish with Sage leaves that you have fried in 1 Tbsp butter.