Creamy Pumpkin Soup
This thick and super creamy pumpkin soup instant pot recipe is a traditional classic fall favorite.
Ingredients
- 3 cups pumpkin diced (you can sub pumpkin puree, see additional notes)
- 3 Carrots chopped
- 1 Onion chopped
- 1 Garlic clove minced
- 2 tablespoon olive oil
- 3 ½ Cups broth
- ½ Cup heavy cream (you can sub for sour cream or coconut cream)
Instructions
- Place all the ingredients except for the heavy cream into the Instant Pot. Close the lid and vent and set on high pressure for 13 minutes.
- Manually release steam and open the lid and vent. With the help of an immersion blender puree the soup.
- Stir in the heavy cream and serve in bowls.
Notes
You can use pumpkin puree instead of pumpkin. Cook it for 9 minutes instead.