Instant Pot Pumpkin Soup

🧂 Ingredients

• 1 tablespoon olive oil
• 1 onion

  finely chopped
• 1 clove garlic

  minced
• 1 small pumpkin

  peeled, deseeded and chopped into small chunks (about 2 lbs before peeling)
• 3 cups chicken or vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup cream
• Roasted pumpkin seeds

  for garnish

Instructions

• 1 Turn on saute mode, then add the olive oil. When hot, add the onions and pumpkin
  chunks. Saute for 5 minutes, stirring occasionally. Add garlic for 30 seconds to
  become fragrant but not burn.
• 2 Turn off saute mode and add the broth, salt and pepper. Stir to combine and
  scrape the brown bits off the bottom. Close the lid of the Instant Pot and make
  sure the valve is set to pressurize. Press the Pressure Cook button and set the
  time for 9 minutes.
• 3 Let pressure release naturally for 5 minutes and then manually release the rest.
  Use a stick blender to puree the soup in the pot, until smooth and creamy.
• 4 Add the cream and stir.
• 5 Serve with roasted pumpkin seeds for garnish.

Nutrition Info