Instant Pot Pumpkin Soup

Ingredients

• 2 medium (approximately 1 cup chopped) leeks (chopped)
• 3 garlic cloves (peeled and smashed)
• 1/4 cup sage leaves
• 1.5 kg (3lbs) pumpkin (chopped )
• 2 cups chicken stock / chicken broth
• 2 tsp brown sugar
• 2 tsp salt
• 1 tsp pepper
• 1 cup cream

Instructions

1. 1

   Set your Instant Pot to the Sauté function.

2. 2

   Add a knob of butter then the leeks, sage and garlic. Sauté until soft and fragrant.

3. 3

   Stir in the pumpkin, stock, brown sugar, salt pepper and cream then place the lid on the Instant Pot.

4. 4

   Set the vent to sealing position. Cook on high pressure for 10 minutes. Slow release the pressure and remove the lid.

5. 5

   Transfer the soup to a blender (or use a stick blender) and puree until smooth.

6. 6

   Pour back into the pot then taste and adjust seasoning by adding more salt, pepper or sugar if necessary.

7. 7

   Garnish with crispy sage leaves (optional) and a swirl of cream then serve with bread of your choice.