Fall calls for a delicious warm bowl of homemade Pumpkin Soup. Fresh sugar pumpkins make a big difference in the quality of the soup. They contain zero preservatives and you can control the amount of salt in the soup; this is great for people with high blood pressure. This starch-made soup is so easy to make, it’s great for beginners, especially for kids or teenagers who wants to learn how to cook and contribute to the upcoming holidays.
This is a a low carbohydrate, keto diet soup and it can be served as a side or main entree. The soup keeps well refrigerated and tastes just as good reheated the next day. Check out the video and follow the instructions to be on your way for a nice hot bowl of this seasonal soup.
Serve with bread or crackers.
Onions and garlic.
Broth and sugar pumpkins.
Pressure cook on high for 15 minutes and natural release for 15 minutes.
Use a handle blender and blend until smooth.
Add heavy whipping cream.
Stir until evenly.
Extra heavy whipping cream for garnish.
Instant Pot Pumpkin Soup
- Pressure Cooker / Instant Pot
- 2 sugar pumpkins peeled, deseed and cut
- 4 cups low-sodium chicken broth homemade or carton
- 3 tbsp olive oil
- ½ onion chopped
- 5 garlic cloves minced
- ½ cup heavy whipping cream more for garnish
- salt & pepper to taste
- Press saute and set to high.
- Add oil, garlic and onion. Saute for 2-3 minutes or until fragrant.
- Turn off the saute setting.
- Add chopped sugar pumpkin and chicken broth.
- Add salt and pepper to taste. Place the lid on.
- Pressure cook on high for 15 minutes and natural release for 15 minutes. Follow the manufacture instructions for a quick release. Remove the lid.
- Use a handle blender and blend until smooth. If you don't have a handle blender you can transfer to a regular blender.
- Pour in the heavy whipping cream and stir.