Instant Pot Curried Pumpkin Apple Soup - Lunch
4
Servings
11
Ingredients
0
Comments
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
0
Comments
Ingredients
- ¾ cups dice Onion
- â…” cups dice Celery
- â…” cups peel and dice Apple
- 1 â…“ teaspoons Curry Powder
- 1 cup Vegetable Broth #1
- 1 â…” cups Pumpkin, Canned
- 1 cup Vegetable Broth #2
- â…› teaspoons Salt
- â…” whole Bay Leaf
- ¼ cups Heavy Whipping Cream
- 2 tablespoons Honey
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Prog. Pressure Cooker
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?
- **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.**
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Prog. Pressure Cooker
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.