Ingredients
Units
Scale
- 1 tablespoon extra virgin olive oil
- Dash of Salt
- 1 medium onion chopped
- 4 cups of vegetable broth
- 1 tablespoon of fresh ginger peeled and roughly chopped.
- 4 cloves of garlic roughly chopped
- 1/2 teaspoon nutmeg
- 1 teaspoon of turmeric
- 1 can of 100% pumpkin (not pumpkin pie mix)
- 1 cup of half-and-half or cream
- optional: 1 tablespoon of cornstarch and 1/4 cup of water
Instructions
- Turn the Instant Pot on saute and add to the inner pot the olive oil the onion and a dash of salt. Saute until the onion is softened about 3 minutes.
- Add the garlic and ginger and saute for 1 minute.
- Cancel the settings and now put the setting on high pressure.
- Add the vegetable broth, nutmeg, turmeric, and 100% pumpkin. Stir
- Set on the lid, set to lock, and set to high pressure for 5 minutes.
- When the cooking time is up do a natural release for 10 minutes.
- Release the pressure and cancel the pressure. At this point, I unplug my Instant Pot just to be safe. The soup will be very hot.
- Take an immersion blender and very carefully blend all the ingredients to make it smooth and creamy.
- Put your half and half or cream in a glass measuring cup. Add a few tablespoons of the soup to the half-and-half to temper it. (warm it up a bit).
- Now add all of the half and half to the soup and mix with the immersion blender again.
- The soup is done at this point, but if you want a thicker soup – Turn on the instant pot to saute, take 1 tablespoon of cornstarch, and mix in 1/4 cup of cold water. Slowly add this mixture to the soup and stir slowly. Bring to a boil or until the soup is the thickness you want.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
