Instant Pot Pumpkin Soup

Ingredients

• 5 lbs pie pumpkin (or 5 cups pumpkin puree)
• 1 tbsp extra virgin olive oil (extra virgin)
• 1 ½ cups yellow onion (chopped)
• 4 garlic cloves (minced)
• 4 cups vegetable broth
• 1/8 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1 tsp salt
• 3/4 tsp black peppercorns (freshly ground)
• 1 cup coconut milk
• red pepper flakes (for serving)
• toasted pepitas (for serving)
• fresh basil (for garnish)

Instructions

1. 1

   Cut the pumpkins in half and scoop out the seeds (reserve for roasting). Discard the stem and cut the pumpkin into large chunks. Put into the air fryer basket and spray generously with olive oil, tossing to coat all pumpkin chunks. (*see notes on roasting the pumpkin using other methods or pumpkin puree)

2. 2

   Insert the basket into the inner pot. Cover with the air fryer lid and set to air fry at 400°F for 18 minutes. When finished, transfer the pumpkin to a cutting board. Peel the skin off with tongs and cut into small cubes. Reserve skin to make pumpkin chips or discard.

3. 3

   Remove the air fryer basket from the inner pot, leaving any fallen pumpkin pieces in the pot.

4. 4

   Set the Instant Pot to saute on high for 5 minutes. Add olive oil and chopped onion, stirring frequently. Add minced garlic during the last minute. Turn off saute when finished and add vegetable broth. Delgaze thoroughly with a wooden spoon.

5. 5

   Add the cubed pumpkin, nutmeg, ginger, salt, and pepper. Do not stir. Close the lid and seal. Set to pressure cook/manual on high for 5 minutes.

6. 6

   Complete a controlled quick release when finished. Remove the lid. The pumpkin will still be chunky at this point.

7. 7

   Stir in coconut milk. Use an immersion blender to puree the soup until creamy. If soup is too thick, add more coconut milk 1/2 cup at a time.

8. 8

   Taste and season with additional salt and pepper if desired. Serve garnished with fresh basil and topped with red pepper flakes and toasted pepitas.