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Instant Pot Butternut Pumpkin Soup
Course
Snack
Cuisine
American
Keyword
almond milk, butternut, Butternut Pumpkin Soup, Pumkin
Prep Time
15
minutes
minutes
Cook Time
6
minutes
minutes
Total Time
21
minutes
minutes
Servings
3
Calories
309
kcal
Author
Corrie
Ingredients
1
cup
almond milk
unsweetened
1
tablespoon
honey
½
teaspoon
curry powder
1
teaspoon
cinnamon
4
cups
butternut
diced
2
cup
fresh pumkin
diced
1
cup
water
1
cup
vegetable broth
1
cup
apple cider
1
teaspoon
salt
¼
teaspoon
black pepper
⅛
cup
cream
1
teaspoon
pumkin seeds
Instructions
1) Place pumpkin and butternut chunks into an instant pot on the steamer and add water.
2) Secure the lid and cook under “Manual” and “High Pressure” for about 5 minutes.
3) Select “Cancel” and release the pressure quickly.
4) Open the lid and remove the cooked squash pieces.
5) Remove peels easily with a knife and return the puree to your instant pot with the retained cooking water and mash with a potato masher.
6) Add vegetable broth, apple cider, the almond milk, honey and spices into the cooked soup.
7) Select “sauté” and cook for 1 minute.
8) Select “Cancel” and transfer the soup into serving bowls.
9) Garnish with pumpkin seeds, cream, and cinnamon as desired.
Nutrition
Calories:
309
kcal