Instant Pot Pumpkin Soup
This delicious pumpkin soup recipe can be cooked on the stovetop, slow cooker or in an Instant Pot. It is a lovely meal to help you warm up on a cold night.
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Servings: 6 servings
Ingredients
- 1 1/2 kg pumpkin skinned and chopped
- 1 sweet potato skinned and chopped
- 100 g bacon diced
- salt and pepper
- 1 cup carnation milk or full cream milk
- 1 onion diced
- 2 1/2 cups water or vegetable stock
- 1 TBSP butter
Instructions
Slow Cooker
- In the slow cooker place the pumpkin, sweet potato, onion, bacon, water, salt and pepper, and butter.
- Cook on low for about 6 hours until pumpkin is soft and mushy. Leave to cool.
- Then add carnation milk. Pour mixture into a blender and blend until smooth. You could also use an inversion blender.
Stovetop
- In a saucepan place the pumpkin, sweet potato, onion, bacon, water, salt and pepper, and butter.
- Boil until pumpkin is soft and mushy. Leave to cool.
- Then add carnation milk. Pour mixture into a blender and blend until smooth. ou could also use an inversion blender.
Instant Pot
- Add the trivet to your Instant Pot.
- Place the pumpkin, sweet potato, onion, bacon, water, salt and pepper, and butter.
- Place the lid on the Instant Pot and lock. Make sure the vent is set to 'sealing' position.
- Select manual or pressure cook (depending on which model you have) and select High Pressure and set the timer for 10 minutes.
- When it is finished, release the pressure with the quick pressure release. Remove the lid and let it cool
- Then add carnation milk.
- Pour mixture into a blender and blend until smooth. You could also use an inversion blender.
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Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.