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.
figgie4ever
38 people made this
Ingredients
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
Directions
Preparation:25min ›
Cook:35min ›
Ready in:1hour
- 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.
- 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.
- 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.
