Pumpkin Carrot Soup
15 minutes, 4 servings, Anabella Alfaro, as a topping, carrot, chopped into chunks, chopped into pieces chopped into pieces, cubed, drizzle of olive oil, easy, enough to cover the vegetables, garnish with parsley, instant pot, minced garlic, or milk cream, pressure cook, pumpkin, pumpkin seeds, salt to taste, saute, to garnish, to taste, vegetables
Ingreadient
- Drizzle of olive oil
- 1 white onion chopped into chunks
- 1 tbsp minced Garlic
- Salt to taste
- Pepper to taste
- 3 cups pumpkin, cubed
- 1 carrot, chopped into pieces chopped into pieces
- Chicken broth or vegetable broth enough to cover the vegetables
- Sunflower and pumpkin seeds, as a topping
- Drizzle olive oil or milk cream, to garnish
- Garnish with parsley
Direction
- Place the stainless steel inner pot inside the Instant Pot® and press Saute. Add the olive oil; when hot, stir fry the onion with garlic, salt and pepper. Once this process is complete, press Cancel .
- Add pumpkin along with the carrot and broth, and mix.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set the time to 15 Minutes.
- When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the Instant Pot® lid and stir.
- Blend the vegetables with just a little bit of their broth (adjust the texture so that it becomes creamy; if you want it thicker, add less broth; if you want it thinner, add more broth).
- Serve, topped with pumpkin seeds, sunflower seeds, a splash of olive oil or milk cream. Garnish with parsley.
