Clean Eating Pumpkin Potage (or Pumpkin Soup) Instant Pot

Makes 12 servings, about 1 cup each
Another seriously delicious soup that is basically a vat of pureed veggies. The Broccoli Cheese Soup was such a success in our house that I wanted to see what other great veggie soups the Instant Pot could create. This one was greeted with equal enthusiasm by all the kids. Here in Japan they make this AMAZING pumpkin soup and this was our attempt at recreating it.

Also, again, if you have not tried the Instant Pot yet you are seriously missing out. We use ours so much that we actually got a second one in an Amazon flash sale.

Ingredients:

• 6 cups chopped broccoli (I used frozen)
• 1/2 cup dry minced onion (or 1 medium onion, chopped)
• 4 cups vegetable stock (or chicken stock)
• 4 cups water
• 2 tsp salt
• 1 lb potatoes, peeled and chopped
• 5 cups pureed pumpkin (I use one big 29oz can and one little 15oz can)
• 1 12oz can evaporated milk
• 1/2 cup honey

ONE: Dump everything except the can of milk and the honey in the Instant Pot. (I like to turn the sauté function on while I am measuring and dumping to start heating up the broth. That way it will come to pressure faster.) Cook on Manual High Pressure for 6 minutes.

TWO: Quick pressure release (that means when it is done, turn the knob on top to vent so all the steam rushes out), add the can of milk and the honey, and puree until smooth.

Alternate Cooking Instructions: If you don't have an Instant Pot, just dump all of the ingredients except the milk and honey into a large sauce pan. Heat over medium high heat until the veggies are soft. Then add the milk and honey and puree.

Freeze leftovers in 1 cup portions using the medium/large portion method to feed your freezer stash.

NUTRITION INFO:

:)

Broccoli Cheese Soup (Instant Pot)

Makes 6 servings, about 1 cup each

We have been eating a RIDICULOUS amount of this soup. My kids love it even though it is basically a vat of pureed veggies. I love that it is so easy to make...and that my kids are eating a vat of pureed veggies :) 

Have you heard about the Instant Pot?! It is an electronic pressure cooker and it has changed my life. I use it at least once a day and it has replaced many of my other kitchen appliances. How did I not know the glories of pressure cooking before now?!

Picture Coming Soon....

Ingredients:

• 2 tsp olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 4 cups vegetable broth (can substitute chicken broth)
• 6 cups chopped broccoli (I used frozen)
• 2 cups chopped cauliflower (I used frozen)
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 1/3 cups shredded cheddar cheese (we prefer extra sharp)
• 12oz can evaporated milk (optional but makes it creamier)

ONE: Push the sauté button and sauté the onion in the olive oil until tender, about 8 minutes.

TWO: Dump everything except the shredded cheese and evaporated milk into the inner pot. Make sure the lid has the sealing ring in place, put the lid on, close it, and turn the vent to sealing. Press manual and adjust to hi pressure and 6 minutes. 

THREE: Once the cooking time is complete, quick release the pressure and carefully remove the lid.

FOUR: Dump the shredded cheese and evaporated milk (if using) into the pot and puree with an immersion blender. Try not the eat the entire pot in one sitting.

Freeze leftovers in 1 cup portions using the medium/large portion method to feed your freezer stash.

NUTRITION INFO:
Per 1 cup serving including the evaporated milk- 272 Calories (139 Calories from Fat), 15g Fat, 8g Saturated Fat, 0g Trans Fat, 43mg Cholesterol, 973mg Sodium, 817mg Potassium, 18 Total Carbohydrates, 4g Dietary Fiber, 10.5g Sugar, 17g Protein, 87%DV VitA, 167%DV VitC, 40%DV Calcium, 9%DV Iron
:)