Easy Instant Pot Pumpkin Soup
This Easy Instant Pot Pumpkin Soup recipe made with canned pumpkin and without cream thick, flavorful and low carb. Your whole family will love this delicious pumpkin soup, and it's perfect to enjoy on a cold day!
Servings: 8
Cost: $5
Equipment
Ingredients
- 2 tablespoons butter
- ¼ cup finely chopped white onion
- 1 15-ounce can pumpkin puree
- 2 teaspoons sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon dried sage
- 1 tablespoon lemon juice
- 1 32-ounce carton low sodium organic chicken broth or vegetable broth
Instructions
- Hit SAUTE on the Instant Pot, and when it reads Hot, add the butter and onions, and cook until onions are slightly soft, stirring frequently
- Stir in the pumpkin, sea salt, pepper, sage and lemon juice, and cook until warm
- Hit CANCEL, stir in the chicken broth, and deglaze bottom of pot to make sure pumpkin isn't stuck to bottom. Place lid on Instant Pot, turn vent to Sealing position, and hit PRESSURE COOK for 5 minutes
- Pot will take a few minutes to reach pressure, then cook for 5 minutes and beep after cooking. Allow a 5-minute natural release, then do a gradual quick release to release remaining pressure
- When pin drops, open lid, and stir. Use immersion blender to blend soup until slightly thick and creamy, then serve immediately. You can add a few drops of heavy cream when serving, if desired
Notes
Recipe can be made in either 6-quart or 8-quart Instant Pot electric pressure cooker or any brand of pressure cooker without changing ingredient amounts.
If you don't have an immersion blender, use a food processor or blender.
Nutrition
Calories: 26kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 606mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
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