Instant Pot Pumpkin Soup
This creamy soup is perfect for a chilly fall day.
Servings: 4 Servings
Calories: 383kcal
Equipment
- Instant Pot
- Ladle
- Towel
Ingredients
- 1 yellow onion medium
- 2 cups sweet potato
- 2 cans pumpkin puree 15 oz
- 1 can tomato sauce 15 oz
- 2 teaspoons honey
- 1 quart chicken stock
- 1 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- 1 1/2 teaspoons kosher salt
- 3/4 cup canned coconut milk full fat
Instructions
- Peel and finely chop the onion. Set aside
- Peel and chop sweet potato. Set aside
- Add the onion, sweet potato, pumpkin, tomato sauce, honey, chicken stock, garlic powder, cinnamon, and salt to an instant pot.
- Secure the lid of the instant pot.
- Select manual setting.
- Set to high pressure for 8 minutes.
- After the 8 minutes or when the timer goes off quickly release the pressure.
- Carefully add in the coconut milk. With an immersion blender begin to blend the ingredients until well blended and smooth. (You can use a blender instead of the immersion blender. Working in batches carefully ladle the mixture into the blender. Continue to blend until well combined and it's very smooth.)
- Give your soup a taste. Add seasonings as desired.
- Serve in individual bowls.
- Garnish as desired.
Nutrition
Serving: 1Serving | Calories: 383kcal | Carbohydrates: 57g | Protein: 13g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 2157mg | Potassium: 1643mg | Fiber: 12g | Sugar: 26g | Vitamin A: 43250IU | Vitamin C: 26mg | Calcium: 121mg | Iron: 6mg