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Export 10 ingredients for grocery delivery
Step 1
Add the onion, sweet potato, pumpkin, tomato sauce, honey (if using), chicken stock, garlic powder, cinnamon, and salt to 6-quart electric pressure cooker.
Step 2
Secure the lid, select the manual setting, and set it to high pressure for 8 minutes.
Step 3
When the pressure cooker timer is done, quick release the pressure.
Step 4
Add the coconut milk. Using an immersion blender, blend until well combined and very smooth. If you don’t have an immersion blender, carefully ladle the cooked tomato mixture into a blender, working in batches. Make sure the lid is on tightly, cover with a towel, and blend until well combined and very smooth.
Step 5
Taste and add additional salt if desired.
Step 6
Try this version and add sweet potato.
Step 7
Heat the onion and 1 tablespoon olive oil in a Dutch oven or large pot over medium heat. Cook until softened, about 5-8 minutes, stirring occasionally.
Step 8
Add the sweet potato, pumpkin, tomato sauce, honey (if using), chicken stock, garlic powder, cinnamon, and salt, stirring to combine.
Step 9
Cover, bring to a boil, then reduce to a simmer and cook until the potatoes are very tender, about 25-30 minutes.
Step 10
Follow step 4-5 above, then serve.