Thursday, December 29, 2016

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.

  • 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.