SPICY PUMPKIN SOUP (Instant Pot)
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How to make Instant Pot Pumpkin Sage Soup First you’ll turn on your pressure cooker and set the heat to brown or sauté. Add the onions and garlic and cook until soft, about five minutes. Then add the fresh pumpkin (or pumpkin puree) to the pot with the cut sweet potatoes, salt, pepper, and sage leaves.
This pumpkin squash soup cooks in just 10 minutes in the Instant Pot, so it’s quick enough for a weeknight meal! The soup is garnished with crispy, fried sage leaves, making it fancy enough for dinner, too. For an extra-rich meal, substitute ghee for the olive oil when frying the sage. 1 onion, peeled & chopped (about 1 heaping cup) 2 – 3 cloves garlic, peeled & chopped.
2 carrots, peeled & chopped (about 1/2 cup) 2 stalks of celery, chopped (about 3/4 cup) 3 cup s chicken or vegetable broth. 1 bay leaf. 1 1/2 lb. of cooked pumpkin flesh (or canned pumpkin) 1 teaspoon fresh chopped rosemary. *For the crispy sage leaves: Pull sage leaves off the stem. Heat the olive oil in a small skillet over medium-high heat.
Once shimmering, add a few sage leaves at a time and cook for 2-3 seconds. Use tongs to transfer leaves to a paper towel and lightly sprinkle them with salt. While soup is simmering, heat vegetable oil to hot, so it shimmers a bit. Add a couple fresh sage leaves and fry for about 10 seconds.
Lift out with a slotted spoon and set on a paper towel lined plate to cool. Serve soup with crispy sage leaves and a few pepitas. Place sage leaves in each pumpkin half and place on a baking sheet, skin side down. Brush with a 1 tablespoon melted butter and roast for 45 minutes. When softened and pumpkins can be pierced with a fork, remove from oven and peel skin from pumpkins.
Combine pumpkin with remaining ingredients into stock pot, except butter with onions. Make the Soup: In 5-quart saucepot, heat oil on medium. Add onions and salt. Cook 40 minutes or until deep golden brown, stirring occasionally. Add garlic, sage, ginger and nutmeg.
This thick and creamy pumpkin soup uses a few simple ingredients. Sweet onion and garlic sautéed in butter, pumpkin puree, and vegetable stock are flavored with traditional fall spices and lightly sweetened with dark brown sugar. Heavy cream is then added after cooking to make this soup nice and creamy. Easy Instant Pot Pumpkin Soup (Whole30 Paleo) you’ll fall in love with this easy creamy pumpkin soup!
So simple and full of nutrition and delicious flavor, this soup is perfect for a chilly fall day. 5 from 11 votes. Print Recipe Pin Recipe Leave a Review. Ingredients. 1x 2x 3x.
Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
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