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creamy pumpkin soup
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Instant Pot Creamy Pumpkin Soup

Creamy pumpkin soup is delicious and makes the perfect cold weather meal. This soup is easy to make and cooks in 15 minutes.
Course Soup
Cuisine vegetarian
Keyword creamy pumpkin soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 151kcal
Author Camille
Cost 3

Equipment

  • instant pot
  • blender

Ingredients

  • 1 small Squash/pumpkin
  • 1/2 Cup water
  • 1 Tbsp Avocado oil or oil of choice
  • 1-2 Onions Diced
  • 2 Tbsp Garlic Minced
  • 2 Cups Vegetable Broth Or Chicken Broth
  • 2 stalks of celery
  • 1 tomato
  • cilantro for garnish
  • sour cream for garnish
  • salt and pepper to taste

Instructions

  • Halve pumpkin, remove seeds (set aside to clean later)
  • Using the Trivet, add 1/2 cup of water.
  • Cook on high for 5-7 minutes with valve closed on manual setting.
  • In a skillet heat avocado oil on medium/high heat. Add diced onions and saute until translucent.
  • Add minced garlic, broth and use tongs to remove pumpkin from instant pot (be very careful when removing pumpkin as it will be hot.
  • Add all ingredients to a blender. Blend.
  • Chop up celery and tomato, saute in the same pan that you used for the garlic and onion for 5 min on medium heat.
  • Add celery, tomato, sour cream, and cilantro to the top of your soup and serve.

Nutrition

Calories: 151kcal | Carbohydrates: 29g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 494mg | Potassium: 1337mg | Fiber: 3g | Sugar: 13g | Vitamin A: 29540IU | Vitamin C: 39mg | Calcium: 96mg | Iron: 3mg