Instant Pot Pumpkin Soup
|Butternut Squash||4 Cups|
|Pumpkin Puree||15 oz can|
|Vegetable Broth||1 carton|
|Non Dairy Cream||1 Cup|
|Ground Sage||1 Tablespoon|
|Ground Nutmeg||1/4 teaspoon|
|Smoked Paprika||1/4 teaspoon|
|Salt & Pepper|
What’s not to love about a soup that gets made in one pot with no stress at all!
Most of these ingredients can be purchased already peeled and chopped if you really need another short cut.
- Add a little oil then add the peeled and chopped Butternut Squash, peeled chopped Carrots & chopped Onions to the instant pot and put on Saute mode for about 3 minutes.
- Add the other ingredients, minus the Cream, stir then seal the lid and set the timer for 8 minutes.
- Release the pressure.
- Using a hand or immersion blender, blend until smooth.
- Taste and season.
- Stir through the Non-Dairy Cream and serve.