Instant Pot Pumpkin Soup (With Bacon)
Deliciously simple, this Instant Pot pumpkin soup is the perfect meal for a cozy night in.
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Servings: 6 people
Calories: 339kcal
Equipment
- Instant pot
- Immersion blender / Stick blender
Ingredients
- 3 lb butternut pumpkin, chopped into 1-inch/2.5cm chunks (1.4kg)
- 1 leek, thinly sliced
- 7 oz smoky bacon, diced (200g)
- 3 cups chicken stock
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 Tbsp fresh sage, finely chopped
- 1.5 tsp cumin
- 1 tsp salt (see note 1)
- Pepper to taste
- Toppings of choice (chopped chives, pumpkin seeds and a drizzle of coconut cream is delicious)
Instructions
- Press the sauté button on the instant pot and set the timer to 6 minutes. Add in one tablespoon of olive oil and once warm, add in the chopped bacon pieces. Cook for a few minutes until just starting to brown. Remove from the instant pot and set aside.
- Press the sauté button on the instant pot again and set to 4 minutes. Add remaining olive oil to the pot then add the leek and sauté until softened. If the bottom of your instant pot is very browned from cooking the bacon, the leek will help lift this.
- Stir in the garlic, cumin, chopped sage plus salt and pepper. Sauté for 1 minute while the pot is still hot. This lets the spices release their aroma.
- Add in the chopped pumpkin, and toss it through the leek and spices to coat. Now add chicken stock and reserved bacon, and give it all a quick stir.
- Put the lid on the instant pot and select pressure cook. Set the timer for 10 minutes.
- Once the timer goes off, hit cancel and release the pressure. Remove the lid and blend the soup with an immersion blender until smooth (see note 2).
- Ladle the soup into bowls then top with chopped pumpkin seeds and chives, and drizzle with some coconut milk. Serve with a piece of crusty sourdough bread.
Video
Notes
Note 1: If you've used homemade chicken stock this should be a perfect amount of salt. If you're using a store bought stock that is not salt reduced you may find this too much. In this instance perhaps start with ½ tsp salt. You can add the other half once the cooking is done if you feel it still needs more on tasting.
Note 2: If you're after a very smooth and creamy pumpkin soup, I recommend using a bigger blender. The immersion variety will get the job done, but it does leave the soup a little lumpy. I transfer mine to my Thermomix and blend on speed 7-8 for 1 minute. I serve straight after doing this, but if you feel the soup has cooled too much it can be warmed using the sauté function for 1-2 minutes in the instant pot.
Nutrition
Serving: 1.5cups | Calories: 339kcal | Carbohydrates: 34g | Protein: 10g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 26mg | Sodium: 793mg | Potassium: 1034mg | Fiber: 5g | Sugar: 7g | Vitamin A: 24378IU | Vitamin C: 50mg | Calcium: 136mg | Iron: 3mg
