This Instant Pot Curried Pumpkin Apple Soup is brimming with the seasonal flavors of fall and warming addition of tantalizing curry.
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
- ¼ cups Heavy Whipping Cream
- 2 tablespoons Honey
Containers
Supplies
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?
- Add then onion, celery, apples, curry powder and broth #1 to a blender or food processor.
- 2789728 Upgrade to a paid membership 9155 to unlock all instructions 24950
- 9475635 Upgrade to a paid membership 26950 to unlock all instructions 87637
- 9344632 Upgrade to a paid membership 40107 to unlock all instructions 74696
Upgrade to a paid membership to unlock all recipe instructions
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.
- Prep from frozen
- 8060890 Upgrade to a paid membership 19002 to unlock all instructions 66531
- 5260592 Upgrade to a paid membership 92385 to unlock all instructions 91816
- 8375706 Upgrade to a paid membership 84312 to unlock all instructions 84682
- 4699540 Upgrade to a paid membership 88809 to unlock all instructions 8737
- 7106989 Upgrade to a paid membership 31441 to unlock all instructions 28148
- 8955936 Upgrade to a paid membership 90881 to unlock all instructions 44191
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Use Blender
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **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.**
- Add the onion, celery, apples, curry powder and broth #1 to a blender or food processor.
- Add the canned pumpkin and blend until smooth.
- Add mixture to Instant Pot, stir in broth #2, salt and bay leaf.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 10 minutes.
- Quick release pressure.
- Change to saute, stir in heavy cream and honey. Saute until thickened.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 167
- Total Fat
- 6g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 16mg
- Sodium
- 350mg
- Total Carbohydrates
- 28g
- Fiber
- 3g
- Sugar
- 18g
- Protein
- 2g
- WW Freestyle
- 5
2 Comments
Join the discussionWhere can I find Broth 1 and Broth 2? Are these recipes? Can I substitute these Broths with stock ?
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.