Recipes / Dinner

Instant Pot Curried Pumpkin Apple Soup - Dump and Go Dinner

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Instant Pot Curried Pumpkin Apple Soup - Dump and Go Dinner

Regan
The Cook
4 Servings
11 Ingredients
2 Comments

This Instant Pot Curried Pumpkin Apple Soup is brimming with the seasonal flavors of fall and warming addition of tantalizing curry.

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4 Servings
11 Ingredients
2 Comments

Ingredients

  • ¾ cups dice Onion
  • ⅔ cups dice Celery
  • ⅔ cups peel and dice Apple
  • 1 ⅓ teaspoons Curry Powder
  • 1 cup Vegetable Broth #1
  • 1 ⅔ cups Pumpkin, Canned
  • 1 cup Vegetable Broth #2
  • ⅛ teaspoons Salt
  • ⅔ whole Bay Leaf
Serving Day Ingredients
  • ¼ cups Heavy Whipping Cream
  • 2 tablespoons Honey

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Add then onion, celery, apples, curry powder and broth #1 to a blender or food processor.
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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

Use Blender

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Add the onion, celery, apples, curry powder and broth #1 to a blender or food processor.
  3. Add the canned pumpkin and blend until smooth.
  4. Add mixture to Instant Pot, stir in broth #2, salt and bay leaf.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 10 minutes.
  7. Quick release pressure.
  8. Change to saute, stir in heavy cream and honey. Saute until thickened.

Categories

gluten-free, traditional, diet, fall, winter, nut-free, vegetarian, low-sodium, kosher, egg-free, real-food, instant-pot, soup/stew/chili, fish-free, shellfish-free

Categories

gluten-free, traditional, diet, fall, winter, nut-free, vegetarian, low-sodium, kosher, egg-free, real-food, instant-pot, soup/stew/chili, fish-free, shellfish-free

2 Comments

Join the discussion

    1. Hi Shannon! Since we are using broth twice in this recipe it is simply a way to differentiate those times. So you put the broth #1 in at a different time than the other broth. It helps to keep them straight. Does that clarify? Yes, you could use stock instead.

      Reply