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Instant Pot Pumpkin Soup
Quick, easy, 5-ingredients vegan instant pot pumpkin soup.
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Course -
Soup
Cuisine -
American
Keyword -
instant pot, instant pot pumpkin soup
Prep Time -
10
minutes
Cook Time -
15
minutes
Total Time -
25
minutes
Servings -
2
people
Calories -
224
kcal
Author -
Veganbell
Recipe Video
Ingredients
1
tablespoon
olive oil
4
cloves
garlic
chopped
1
onion
sliced
1/2
cup
sweet corn
25 oz. (750 gm.)
pumpkin
roughly sliced
3
cups
water
Salt
Pepper
Smoked paprika
Instructions
Press SAUTE to heat your Instant Pot. Add oil.
(Or heat your pressure cooker over medium heat and add oil)
Once it's hot, add garlic + onion. Stir and saute until golden.
Add corn + pumpkin. Mix well and cook for 2-3 minutes.
Add water.
Secure the lid and seal the valve. For instant pot, press MANUAL (or PRESSURE COOK), and set the timer to 10 minutes on HIGH PRESSURE.
For normal pressure cooker, cook over medium heat for 3 whistles.
Let the pressure release naturally, then do a manual release. Open the lid, add salt + pepper and stir well.
Using an immersion blender, blend until smooth.
Transfer to a serving bowl(s). Sprinkle smoked paprika + pumpkin seeds and serve (tastes amazing with toasted bread).
Nutrition
Calories:
224
kcal
|
Carbohydrates:
38
g
|
Protein:
5
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
607
mg
|
Potassium:
1393
mg
|
Fiber:
4
g
|
Sugar:
13
g
|
Vitamin A:
30515
IU
|
Vitamin C:
39.9
mg
|
Calcium:
109
mg
|
Iron:
3.3
mg