Pressure Cooker Pumpkin Soup

    1 hour

    Trust your pressure cooker to deliver a classic autumn favourite: pumpkin soup, filled with sweet potatoes, apples and autumn spices.

    39 people made this

    Serves: 8 

    • 2 tablespoons olive oil
    • 1 large brown onion, coarsely chopped
    • 1.5kg butternut pumpkin, peeled, seeded and cubed
    • 4 cups vegetable stock, or more to taste
    • 2 sweet potatoes, peeled and cubed
    • 3 apples, peeled and cubed
    • 3 large cloves garlic, crushed
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg, or to taste
    • 1/4 teaspoon ground black pepper, or to taste
    • 1/4 teaspoon ground cumin, or to taste
    • 1/4 teaspoon ground ginger, or to taste
    • 1 teaspoon salt
    • 1 cup milk
    • 1 cup cream
    • 1 tablespoon plain yogurt, or to taste

    Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

    1. Heat oil in a pressure cooker over medium-high heat. Saute onion until translucent but not browned, about 5 minutes. Add pumpkin, stock, sweet potatoes, apples, garlic, cinnamon, nutmeg, black pepper, cumin, ginger and salt.
    2. Close and lock the lid. Bring to high pressure according to manufacturer's instructions, 10 to 15 minutes. Reduce heat to medium-low; cook until squash and sweet potatoes are fork-tender, about 15 minutes.
    3. Release pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove lid. Liquefy soup using an immersion blender. Stir in milk and cream. Serve with a dollop of yogurt on top.

    Cook's Notes:

    Use homemade vegetable stock and/or yogurt if possible.

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