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Instant Pot Pumpkin Soup
This creamy and hearty soup will be a family favorite for sure.
Course
Main Course
Cuisine
American
Keyword
Pumkin, Pumpkin Soup
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
323
kcal
Author
Corrie
Ingredients
½
pumpkin
peeled and cut into big pieces
½
onion
chopped
1
tomato
chopped
2
tablespoon
garlic
minced
½
cup
water
1
tablespoon
oil
2
stalks
celery
chopped
salt and pepper
to taste
2
cups
chicken broth
2
cup
sour cream
cilantro
for serving
Instructions
Add pumpkin and water to the Instant Pot.
Cook on high pressure for 8 minutes.
When cooking time is complete, do a quick pressure release.
Open the lid, press "saute" and add oil (Keep the pumpkin inside).
Add onion and garlic and saute for 2 minutes.
Add celery, tomato, salt and pepper and saute for 2 minutes.
Add chicken broth and stir well.
Blend the soup in a blender or using an immersion blender.
Pour back in the Instant Pot and press "saute".
Add sour cream and stir for 2 minutes.
Top with parsley and serve :)
Video
Nutrition
Calories:
323
kcal
|
Carbohydrates:
19
g
|
Protein:
5
g
|
Fat:
27
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
60
mg
|
Sodium:
544
mg
|
Potassium:
995
mg
|
Fiber:
2
g
|
Sugar:
10
g
|
Vitamin A:
15537
IU
|
Vitamin C:
32
mg
|
Calcium:
192
mg
|
Iron:
2
mg