How to Make The Best Instant Pot Pumpkin Soup
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 6 1x
Scale
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 1 garlic clove, minced
- 1 tsp dried parsley
- ½ tsp dried thyme
- 4 cups canned or homemade pumpkin puree, no sugar added
- 4 cups chicken stock or broth
- ½ cup heavy whipping cream
- salt, black pepper to taste
- fresh thyme leaves for serving, (optional)
- croutons, for serving (optional)
Instructions
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the olive oil.
- Add the onion and cook, stirring occasionally for 2-3 minutes.
- Add the garlic and cook for 30 seconds.
- Press the CANCEL button.
- Add the pumpkin puree, dried thyme, parsley and stock.
- Stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
- Adjust the timer to 2 minutes.
- When finished cooking, quick-release pressure according to manufacturer’s directions.
- Open the lid.
- Stir in the heavy cream.
- Season to taste with salt and black pepper.
- Serve soup with croutons and fresh thyme (if using).
Find it online: https://misswish.com/instant-pot-pumpkin-soup