About This Recipe
Creamy Instant Pot Pumpkin Soup made with fresh pumpkin, jalapenos for some spice, and just 7 ingredients in total. Makes an easy and healthy soup recipe for dinner, a side dish, or an appetizer. Paleo, vegan, gluten-free, and Whole30 approved!
Ingredients
- 8 heaping cups diced pumpkin ((1025 grams/about a 3.5-pound pumpkin))
- 1 cup diced onion ((120 grams))
- 4 cloves garlic
- 2 fresno or red jalapeno peppers, roughly chopped and seeds still attached
- 1 cup cashews
- 5 cups vegetable broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon lemon juice
- optional garnishes: pumpkin seeds, sliced jalapenos, red pepper flakes, pepper...
Instructions
- Roughly chop your pumpkin. See above on how to dice a pumpkin. Once your pumpkin is cut, add everything to you Instant Pot and mix well to combine. Close the lid of you Instant Pot, make sure the vent is set to sealed, and set to manual mode on high pressure for 15 minutes.
- When the soup is done, release the pressure manually or let it release naturally. Add your lemon juice. Transfer the mixture to a high-speed blender or food processor and blend until smooth. You will probably have to blend it in a few batches (I did two batches in my Vitamix).
- Top with any toppings and enjoy!
- When the soup is done, add in your lemon juice and transfer the mixture to a high-speed blender or food processor. Blend until smooth. You will probably have to blend it in a few batches (I did two batches in my Vitamix).
Source: This recipe is from
Eat The Gains.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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