Easy Instant Pot Pumpkin Soup

Name: Easy Instant Pot Pumpkin Soup
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 3 lb pumpkin or butternut squash, (peeled and cut into 2-inch pieces); 1 onion, (quartered); 4 garlic cloves, (peeled); 1 cup leeks, (sliced); 1 1/2 cups water; 2 cups vegetable broth ((low sodium)); 3/4 cup heavy cream; Salt and pepper to taste; Roasted pumpkin seeds ((optional))

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Prep Time: 20 minutes

Cook Time: 5 minutes

Total: 25 minutes

Servings: 6

Cost: $3.72 /serving

Author : Oriana Romero

easy instant pot pressure cooker

Ingredients

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Instructions

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Step 1

Place the pumpkin, onion, garlic, leeks, water, and broth in the pot.

Step 2

Close lid and Select "Pressure Cook" mode adjust to 5 minutes. When cooking is complete press “Cancel” and carefully turn the vent to “Venting” to release the pressure. Then remove the lid.

Step 3

For chunky texture: use an immersion blender, stand blender, to puree the soup until you reach the desired texture. For smooth and silky texture: Let the soup cool down a little. Transfer the soup to a blender and blend until smooth. Return to the instant pot.

Step 4

Taste and season to taste with salt and pepper. Stir through heavy cream (do not boil the soup after adding soup).

Step 5

Ladle soup into bowls, drizzle with a bit of cream, sprinkle with pepper and roasted pumpkin seed, if desired. Serve with crusty bread or crackers.