Instant Pot Pumpkin Soup

Ingredients

• 1/2 onion (chopped)
• 1 garlic clove (minced)
• 2 tbsp olive oil
• 2 cups broth
• 15 oz pumpkin puree
• 1/2 can coconut milk
• 1 cauliflower (medium)
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cumin
• 1 tsp cayenne pepper
• 1 tbsp salt (or to taste)
• cilantro (optional garnish)
• red pepper flakes (optional garnish)

Instructions

1. 1

   --- Make it in the instant pot ---

2. 2

   Chop up the cauliflower into medium-sized florets.

3. 3

   Turn instant pot to sauté mode.

4. 4

   Add olive oil and when it heats up, add onions and garlic and sauté till fragrant.

5. 5

   Pour in the broth and scrape any browned bits from the onions and garlic.

6. 6

   Pour in the pumpkin puree and coconut milk.

7. 7

   Add the cauliflower, cinnamon, nutmeg, cumin, cayenne pepper, and salt.

8. 8

   Turn the instant pot off and back on to manual mode.

9. 9

   Set it to high pressure for 10 minutes (It will take approximately 10 minutes to come to pressure).

10. 10

    When it is done, quick-release the pressure by turning the venting knob from sealing to venting.

11. 11

    Use an immersion blender to puree till smooth.

12. 12

    Taste for salt and adjust if necessary.

13. 13

    Optionally top with cilantro and red pepper flakes and enjoy!

14. 14

    --- Make it on the stove ---

15. 15

    The steps are the same, except you cook it in a pot on the stove instead.

16. 16

    After adding the cauliflower and spices, bring to a boil.

17. 17

    Simmer for 10 - 15 minutes.

18. 18

    Use an immersion blender to puree till smooth.

19. 19

    Taste for salt and adjust if necessary.

20. 20

    Optionally top with cilantro and red pepper flakes and enjoy!