Instant Pot Pumpkin Soup
Cozy Up with Creamy Instant Pot Pumpkin Soup!
As the leaves turn and the air gets crisp, there’s nothing quite like a warm bowl of soup to soothe the soul. And what’s more autumnal than pumpkin? This Instant Pot Pumpkin Soup recipe is a game-changer – it’s incredibly easy, unbelievably creamy, and ready in just 15 minutes! Forget hours of simmering; the Instant Pot does all the hard work, leaving you with a velvety smooth soup bursting with pumpkin flavor.
We’ve taken the classic pumpkin soup and streamlined the process without sacrificing any of the deliciousness. The combination of pumpkin and sweet potato creates a naturally sweet and satisfying base, while the bacon adds a delightful smoky depth. A touch of Carnation milk lends a luxurious creaminess that will have everyone asking for seconds.
Why You’ll Love This Recipe:
- Fast & Easy: Ready in just 15 minutes from start to finish.
- Creamy & Flavorful: The perfect blend of pumpkin, sweet potato, and smoky bacon.
- Perfect for Fall: Embrace the cozy vibes with this seasonal favorite.
- Minimal Effort: Let the Instant Pot do the work for you!
Tips for the Best Pumpkin Soup:
- Pumpkin Choice: While you can use canned pumpkin puree in a pinch, using fresh pumpkin yields the best flavor and texture. Make sure it’s properly skinned and chopped.
- Bacon is Key: Don’t skip the bacon! It adds a wonderful smoky flavor that complements the pumpkin perfectly. You can use any type of bacon you prefer.
- Blending for Smoothness: For an ultra-smooth soup, blend it thoroughly. An immersion blender is convenient, but a regular blender works just as well.
- Adjust Seasoning: Taste and adjust the salt and pepper to your liking. You may want to add a pinch of nutmeg or cinnamon for extra warmth.
Serving Suggestions:
- Garnish with a swirl of cream or a sprinkle of toasted pumpkin seeds.
- Serve with crusty bread for dipping.
- Add a dollop of sour cream or Greek yogurt for extra tang.
Frequently Asked Questions
Q: Can I use canned pumpkin puree instead of fresh pumpkin?
A: Yes, you can! Use 1 1/2 cups of canned pumpkin puree. Just be sure to use 100% pumpkin puree, not pumpkin pie filling.
Q: Can I make this soup vegetarian?
A: Absolutely! Simply omit the bacon and use vegetable broth instead of water.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully! Let it cool completely before transferring it to airtight containers. It will keep in the freezer for up to 3 months.
Q: What kind of milk can I use instead of Carnation milk?
A: You can substitute with heavy cream, half-and-half, or even coconut milk for a vegan option. Keep in mind that the flavor and texture may vary slightly.
Q: Can I add other vegetables to this soup?
A: Yes! Feel free to add carrots, celery, or parsnips for extra flavor and nutrients.
Instant Pot Pumpkin Soup
Ingredients
- 1 1/2 kg pumpkin skinned and chopped
- 1 sweet potato skinned and chopped
- 100 g bacon
- 1 onion
- 1 water
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup Carnation milk
Instructions
- Add the trivet to your Instant Pot.
- Place the pumpkin, sweet potato, onion, bacon, water, salt and pepper, and butter.
- Place the lid on the Instant Pot and lock. Make sure the vent is set to 'sealing' position.
- Select manual or pressure cook (depending on which model you have) and select High Pressure and set the timer for 10 minutes.
- When it is finished, release the pressure with the quick pressure release. Remove the lid and let it cool
- Then add Carnation milk.
- Pour mixture into a blender and blend until smooth. You could also use an inversion blender.
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