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Instant Pot Curried Pumpkin Apple Soup - Lunch

<p>This Instant Pot Curried Pumpkin Apple Soup is brimming with the seasonal flavors of fall and warming addition of tantalizing curry.</p>
4 Servings Recipe By

Ingredients

  • 3/4 cups dice Onion
  • 2/3 cups dice Celery
  • 2/3 cups peel and dice Apple
  • 1 1/3 teaspoons Curry Powder
  • 1 cup Vegetable Broth #1
  • 1 2/3 cups Pumpkin, Canned
  • 1 cup Vegetable Broth #2
  • 1/8 teaspoons Salt
  • 2/3 whole Bay Leaf
  • 1/4 cups Heavy Whipping Cream
  • 2 tablespoons Honey

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 167 Calories
  • 6g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 16mg Cholesterol
  • 350mg Sodium
  • 28g Total Carb
  • 3g Fiber
  • 18g Total Sugars (Includes 8g Added Sugars)
  • 2g Protein
  • 5 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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. **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.
  9. Let cool.
  10. Divide among the indicated number of freezer bags. Seal, label and freeze.

Make From Frozen Serving Day Directions

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

  1. Thaw: In fridge
  2. Reheat in microwave until heated through.

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