Instant Pot Pumpkin Soup Recipe
Adapted from: The Foodie Eats
Ingredients:
· 2 Tbsp. avocado oil
· 1 yellow onion – diced
· 4 cloves garlic, minced
· 1 medium head cauliflower – florets only
· ½ tsp dried thyme, or rosemary
· 3 tsp. sea salt – divided
· ½ tsp. black pepper
· 2 Tbsp. apple cider vinegar
· 4 cups vegetable or chicken broth
· 1 15oz can pumpkin
· ¼ tsp. cardamom
· ½ tsp. nutmeg
· 3 Tbsp maple syrup or molasses
· ½ cup heavy coconut cream
Instructions:
1. Using the sauté setting – add oil and cook onions until soft and translucent (about 3 – 4 minutes), stirring constantly to prevent burning/browning. Then add the minced garlic, cauliflower florets, thyme, 1 tsp. of salt, and black pepper and continue cooking for another 5 minutes, stirring frequently. Next add vinegar and cook for another minute or two, until mostly evaporated.
2. Add broth, pumpkin, cardamom, nutmeg, maple syrup, and 2 tsp. of salt. Mix well. Lock lid and switch to manual high pressure setting for 5 minutes.
3. Once cook time is complete, rapid-release pressure. Then remove lid.
4. Using and immersion blender – blend soup until completely smooth. Or transfer to a high-powered blender (in batches). Remove the round insert from top of the blender and cover the hole with a towel. Blend slowly at first, increasing speed incrementally to avoid mess. Blend until incredibly smooth.
5. Pour in some heavy cream, garnish, serve and enjoy!
Notes/Options:
Add ¼ cup peanut butter and 1 Tbsp. Red Curry Paste for a different taste.
Top with your condiments of choice, like pumpkin seeds or dried cranberries. Pictured with sautéed mushrooms and green onions.
But as for you, Bethlehem Ephrathah, too little to be among the clans of Judah,
From you One will come forth for Me to be ruler in Israel.
His times of coming forth are from long ago,
From the days of eternity.” Micah 5:2 (written 800 yrs before the birth of Jesus)
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