Sometimes you just need soup. And it’s October. Which means it’s allowed to be pumpkin soup. Creamy, smooth, comforting soup. With 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!
Alright..now that you’ve seen me make it, how about you make it for yourself?
- 1 onion - diced roughly
- 3 cloves of garlic - diced roughly
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 chipolte pepper in adobe sauce - seed the pepper
- 1 tablespoon of the adobe sauce from the chipolte pepper
- About 2 cups of red potatoes - diced
- About 2 cups of green apple - diced (this was 2 large apples for me)
- 1 15 oz can of pumpkin puree (or 1.5 cups of cooked fresh pumpkin)
- 1/4 a cup of uncooked red lentils - pulsed or chopped into small pieces
- 1/4 a cup of walnuts (or almonds) - pulsed or chopped into small pieces (can be done with the lentils)
- 2 cups vegetable broth
- 2 cups water
- Using the "saute" feature, saute the onion and garlic until starting to brown - 3 - 4 minutes
- Add the spices (cinnamon, nutmeg, salt, black pepper, chipolte chili and adobe sauce) and stir well
- Add the potatoes, apples, pumpkin puree, ground red lentils, ground walnuts, vegetable broth and water
- Click the "manual" button and reduce the cooking time to 4 minutes over high pressure
- Once cooking is complete, let naturally release for 10 minutes and then release any remaining pressure.
- 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!).
- Blend until COMPLETELY smooth.
- Serve warm.
- Saute the onion and garlic over medium heat.
- Once softened, add the rest of the ingredients and bring to a boil.
- Cover and cook until potatoes are soft.
- Transfer to a blender or food processor and blend until creamy.
- Serve warm.
- This soup is filling enough to be a meal, but is great along with salad and crusty bread as well.
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).
Note – in order to help support the costs of blogging, my site occasionally contains affiliate links. When this happens – everything costs the same for you, but I get a little income as well. Thanks!