Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Chipotle Pumpkin Soup [In the InstantPot] [Vegan/Gluten Free]

by Chelsea @ Make Real Food on October 7, 2014, 18 comments

Sometimes you just need soup.  And it’s October.  Which means it’s allowed to be pumpkin soup. DSC_0073Creamy, smooth, comforting soup.  DSC_0087With tons of healthy veggies in it, and just enough spice to warm you out of the misty-rain that is early-fall.  

When this happened to me a few weeks back I longingly stared at the canned pumpkin in my pantry and wished that it was fall-enough to use it.  Then I decided that it was.  That is always is.  🙂 Instant Pot  << Which is amazing.  I decided to do a video of myself making the soup for those of you who may be new to…or intimidated by…the Instant Pot.  If you don’t have an Instant Pot (you should order one now) I’ve included directions below on how to make the soup without it.  

*Please refer to the ingredients listed here in the blog post for how to make the soup.  🙂 I forgot to show the water that I put in while I was filming! that you’ve seen me make it, how about you make it for yourself?  

Chipolte Pumpkin Soup
Yields 6
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  1. 1 onion - diced roughly
  2. 3 cloves of garlic - diced roughly
  3. 1 teaspoon cinnamon
  4. 1/4 teaspoon nutmeg
  5. 1 teaspoon salt
  6. 1 teaspoon black pepper
  7. 1 chipolte pepper in adobe sauce - seed the pepper
  8. 1 tablespoon of the adobe sauce from the chipolte pepper
  9. About 2 cups of red potatoes - diced
  10. About 2 cups of green apple - diced (this was 2 large apples for me)
  11. 1 15 oz can of pumpkin puree (or 1.5 cups of cooked fresh pumpkin)
  12. 1/4 a cup of uncooked red lentils - pulsed or chopped into small pieces
  13. 1/4 a cup of walnuts (or almonds) - pulsed or chopped into small pieces (can be done with the lentils)
  14. 2 cups vegetable broth
  15. 2 cups water
In the Instant Pot
  1. Using the "saute" feature, saute the onion and garlic until starting to brown - 3 - 4 minutes
  2. Add the spices (cinnamon, nutmeg, salt, black pepper, chipolte chili and adobe sauce) and stir well
  3. Add the potatoes, apples, pumpkin puree, ground red lentils, ground walnuts, vegetable broth and water
  4. Click the "manual" button and reduce the cooking time to 4 minutes over high pressure
  5. Once cooking is complete, let naturally release for 10 minutes and then release any remaining pressure.
  6. Carefully open the lid and transfer the soup (it'll be hot) into a blender or food processor. (If you have an immersion blender, use it instead!).
  7. Blend until COMPLETELY smooth.
  8. Serve warm.
On the stove top
  1. Saute the onion and garlic over medium heat.
  2. Once softened, add the rest of the ingredients and bring to a boil.
  3. Cover and cook until potatoes are soft.
  4. Transfer to a blender or food processor and blend until creamy.
  5. Serve warm.
  1. This soup is filling enough to be a meal, but is great along with salad and crusty bread as well.
Make Real Food

If you are interested in more Instant Pot recipes you can get to my index by clicking here. I also highly recommend Jill (The Veggie Queen)’s book, The New Fast Food. Click here to visit The Veggie Queen (Affiliate Link).

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18 thoughts on “Chipotle Pumpkin Soup [In the InstantPot] [Vegan/Gluten Free]

  1. Yay! Just what I needed! I picked up a small pumpkin with our last CSA basket and wondered what to do with it. I didn’t want to just use it as a decoration LOL

  2. I can’t have lentils. Any recommendation on what to replace them with for the recipe? VERY excited about making this yummy soup!

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  4. Pingback: 30+ Gluten Free Instant Pot Recipes! - Life Made Full

  5. Looks really really yummy, but it’s *chipotle, not chipolte. I bet that could hinder you from showing up in searches!

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