Instant Pot Pumpkin Spice and Sweet Potato Soup
Instant Pot Pumpkin Spice and Sweet Potato Soup is a quick and easy, healthy, low-calorie pressure cooker recipe perfect for fall.
Servings 5
Calories 105kcal
Equipment
Ingredients
- 1 cup pureed pumpkin
- 2 medium sweet potatoes peeled
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon chopped ginger
- 2-3 garlic cloves chopped
- ½ cup yellow onion diced
- 1 ½ cups unsweetened almond milk
- 1 15oz can chicken broth or vegetable broth
Instructions
- Place 1 cup of water in the Instant Pot. Add the trivet to the pot. This comes with the device.
- Place the sweet potatoes on top of the basket. Close the lid and seal. Set to Manual High Pressure for 16 minutes.
- Allow the steam to release naturally instead of the quick release.
- Remove the sweet potatoes and mash.
- Add the mashed sweet potatoes and the remaining ingredients to the spot. Stir to combine.
- Close the lid and seal. Cook on Manual High Pressure for 5 minutes.
- Allow the steam to release naturally instead of the quick release.
- Use an immersion blender to puree the soup until smooth. You can also use a standard blender.
- Cool before serving.
Notes
I topped the soup with coconut milk. You can use heavy cream, half and half, etc.
How Do You Cook Pumpkin in the Instant Pot?
For fresh pumpkin, you will need to use the trivet rack that comes with the Instant Pot. For every 2 pounds of fresh pumpkin, you will need ½ cup water. Place the pumpkin flesh on the trivet and pressure cook for 15 minutes. Pureed pumpkin is used in this recipe. It can be cooked for 5 minutes in the Instant Pot.Nutrition
Serving: 1serving | Calories: 105kcal | Carbohydrates: 12g | Protein: 5g | Fat: 12g