Instant pot pumpkin soup - a heartwarming soup packed with all the flavors you crave on a chilly day. This is one healthy pumpkin soup you won't be able to get enough of!
Chop up the cauliflower into medium-sized florets.
Cut the onions and garlic.
Turn instant pot to sauté mode.
Add olive oil and when it heats up, add onions and garlic and sauté till fragrant.
Pour in the broth and scrape any browned bits from the onions and garlic.
Pour in the pumpkin puree and coconut milk.
Add the cauliflower, cinnamon, nutmeg, cumin, cayenne pepper, and salt.
Turn the instant pot off and back on to manual mode.
Set it to high pressure for 10 minutes (It will take approximately 10 minutes to come to pressure).
When it is done, quick-release the pressure by turning the venting knob from sealing to venting.
Use an immersion blender to puree till smooth.
Taste for salt and adjust if necessary.
Optionally top with cilantro and red pepper flakes and enjoy!
Make it on the stove
The steps are the same, except you cook it in a pot on the stove instead.
After adding the cauliflower and spices, bring to a boil.
Simmer for 10 - 15 minutes.
Use an immersion blender to puree till smooth.
Taste for salt and adjust if necessary.
Optionally top with cilantro and red pepper flakes and enjoy!
Notes
This recipe serves 6 and contains 8 net carbs per serving.
You can reduce the cayenne pepper or leave it out entirely.
Use vegetable stock for a vegan pumpkin soup.
When you pour in the broth after sautéing the onions and garlic, make sure you scrape any browned bits in the pot. This is a crucial step to prevent your instant pot from giving a burn notice, so don't omit this.
The combination of cinnamon, nutmeg, and cumin is quite strong together, so be careful about adding additional spices, or the taste might become overwhelming.