Sopa preguiçosa de abóbora com bacon com baixo teor de FODMAP (Instant Pot ou panela de cozimento lento)

Ingredientes

• 5 strips low sodium bacon, chopped into 1/2-inch pieces*
• 2 tablespoons garlic-infused olive oil
• 1 cup leek, dark green leaves only, sliced
• 1/2 tablespoon fresh sage leaves (about 8 large leaves), or 1/2 teaspoon dried sage leaves
• 3 cups low FODMAP chicken bone broth (homemade or store-bought)
• 1 1/2 cups canned pumpkin puree *
• 1 tablespoon dried chives
• 1 teaspoon salt
• 1/2 - 3/4 teaspoon ground white pepper (black pepper also works*)
• 1/2 teaspoon smoked paprika
• 1/8-1/4 teaspoon pumpkin pie spice (homemade or store-bought)
• 1/2 cup heavy cream (lactose-free if needed), or coconut cream for dairy-free, Paleo/Whole30

Modo de preparo

1. 1

   --- Instant Pot Instructions: ---

2. 2

   Cook bacon: Hit "Sauté" on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. Add bacon to the pot, and sauté until crisp, about 8 minutes, stirring frequently. Using a slotted spoon, remove bacon to a plate covered in paper towel, leaving the bacon fat in the pot. Set bacon aside. Carefully drain all but 1 tablespoon of bacon fat from the pot (eye-ball it, don’t measure).

3. 3

   Sauté leek: Add garlic-infused oil to the remaining bacon fat in the pot and swirl to coat. Add leeks and sauté for 2 minutes, stirring frequently.

4. 4

   Sauté sage leaves: Add sage leaves and sauté for 30 seconds, stirring constantly.

5. 5

   Deglaze: Hit “Cancel” on the Instant Pot. Add 1 cup of the chicken bone broth, wait about 15 seconds, and scrape the bottom of the pot clean with a plastic spoon or spatula (I love my Instant Pot spatula).

6. 6

   Add ingredients: Add the remaining 2 cups of chicken bone broth, dried chives, salt, pepper, smoked paprika, and pumpkin pie spice to the pot and stir.

7. 7

   Pressure Cook: Close the lid and set the pressure release valve to "Sealing." Press the "Pressure Cook" or “Manual” button and set the timer for 10 minutes.

8. 8

   Quick release: Once the cooking cycle has completed, quick release the pressure. Open lid and allow the soup to cool for a few minutes.

9. 9

   Blend: Add 1/3 of the reserved bacon. Using an immersion blender (or carefully transferring to a regular blender), carefully blend the soup on low until smooth.

10. 10

    Add cream: Stir in (do not blend) heavy cream or coconut cream and remaining bacon. Taste the soup and adjust seasonings as desired.

11. 11

    Serve: Ladle soup into 5 soup bowls. Serve as part of a fall lunch or light dinner.

12. 12

    Cook bacon: Place a large skillet stove top on medium heat. Add the chopped bacon pieces and sauté until crisp, about 8 minutes. Using a slotted spoon, remove bacon to a plate covered in paper towel, leaving the bacon fat behind in the skillet. Carefully drain all but 1 tablespoon of bacon fat from the skillet (eye-ball it, don’t measure). Cover and place cooked bacon in the refrigerator until soup is done slow cooking.

13. 13

    --- struction-step-12">Sauté leek ---

14. 14

    Sauté leek: Place skillet back on medium heat. Add garlic infused olive oil and swirl to coat. Add leeks and sauté for 2 minutes, stirring frequently.

15. 15

    Sauté sage leaves: Add sage leaves and sauté 30 seconds, stirring constantly.

16. 16

    Deglaze + Transfer: Pour 1 cup of the chicken bone broth into the skillet and scrape up anything on the bottom. Remove skillet from heat. Carefully pour skillet contents into a slow cooker (I use a 6-quart Crock-Pot), using a heat resistant spatula to scrape every bit of soup into the slow cooker.

17. 17

    Add ingredients: Add the remaining 2 cups of chicken bone broth, pumpkin puree, dried chives, salt, pepper, smoked paprika, and pumpkin pie spice to the slow cooker and stir.

18. 18

    Slow cook: Set slow cooker timer for 4 hours on low or 2 hours on high.

19. 19

    Cool: Once the cooking time is finished, turn off slow cooker. Remove lid and allow the soup to cool for a few minutes.

20. 20

    Blend: Add 1/3 of the reserved bacon to the soup. Using an immersion blender (or carefully transferring to a regular blender), carefully blend the soup on low until smooth.

21. 21

    Add cream: Stir in (do not blend) heavy cream or coconut cream and remaining bacon. Taste the soup and adjust seasonings as desired.

22. 22

    Serve: Ladle soup into 5 soup bowls. Serve as part of a fall lunch or light dinner.