Pressure Cooker Pumpkin Soup with Apple

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A delicious bowl of pumpkin and apple soup, golden orange and garnished with cream, parsley and pumpkin seeds, served in a contrasting blue bowl.

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Fuss free, fat free and full of flavour, this pressure cooker pumpkin soup with apple is hard to resist. Velvety smooth, golden orange and packed with autumnal goodness, it couldn't be easier to make.

Servings:

Author: Helen Best-Shaw

Prep Time4

Cook Time11

Total Time15

Ingredients

250 g pumpkin - prepared weight - deseeded, peeled and chopped
1 large carrot - peeled and roughly chopped
1 clove garlic - peeled & roughly chopped
1 stick celery - chopped
1 apple - cored and chopped, no need to peel
2 cups vegetable stock
1 tbsp lemon juice
1 tsp garam masala or pumpkin spice

Optional / To garnish

chopped herbs

USA Cups - Metric

Instructions

Deseed, peel and roughly chop the pumpkin. Peel and roughly chop the carrot and garlic. Chop and de-string the celery, and core and chop the apple. Then put all the ingredients in your electric pressure cooker or Instant Pot.
1 large carrot, 1 apple, 1 clove garlic, 1 stick celery, 250 g pumpkin
Check that the seal is in the lid correctly, and that the weight is set to pressure. Select the soup programme, or cook on high for 7 minutes.
2 cups vegetable stock, 1 tbsp lemon juice, 1 tsp garam masala or pumpkin spice
Leave on natural pressure release setting/keep warm for five minutes. Then release the remaining pressure.
Open the lid and use a stick blender to blend the soup to a smooth, velvety texture. Adjust seasoning if necessary, garnish and serve hot.
chopped herbs

Notes

Storage

Fridge – Allow your pressure cooker easy pumpkin and apple soup to cool. Then pour into containers and seal. It will keep in the fridge for up to 3 days. Reheat on the stove top or in the microwave.

Freezer – Once cold, pour your soup into containers, seal and freeze. It will keep for 6 months.

Reheating – Defrost soup in the fridge overnight or on the kitchen counter for a few hours. Reheat your pumpkin and apple soup in a pan on the stove, or in the microwave. When using the microwave, I like to use a Pyrex-style jug for convenience.

Hints and tips

This recipe is fast and astonishingly easy! Do not worry too much about preparing the vegetables. The pressure cooker does all the work.

Take note of the minimum amount of liquid needed to bring your pressure cooker to pressure. You can increase this recipe, but not reduce it. I use a 5.5 litre (6 quart) Instant Pot. A larger pressure cooker may need more liquid.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.