Butternut Pumpkin Soup - IP

Ingredients

  • 1 - 2 butternut pumpkins
  • 2 tbs unsalted butter
  • 1 large onion
  • 2 ribs celery - chopped
  • 2 medium carrots - chopped
  • 3 cloves garlic
  • 1/4 tsp thyme
  • 2 tbs regular soy sauce
  • 5 cups unsalted chicken stock
  • 2 bay leaves
  • 1/2 - 1 cup heavy cream

Directions

  1. Cut the pumpkin into cubes
  2. Heat up pot on Saute - high, then add 2 tbs  butter. Melt for about a minute
  3. Add sliced onion, saute 1 minute
  4. Add celery, saute 3 minutes
  5. Add in 3 cloves garlic, 1/4 tsp thyme, 2 bay leaves and saute for 30 seconds
  6. Pour a little stock in the bottom and mix to deglaze pot
  7. Add 2 tbs soy sauce and 4 1/2 cups stock. Add in pumpkin and carrot
     
  8. Pressure cook for 5 minutes - Natural release for 15 minutes
  9. Discard the bay leaves
  10. Add the cream and blend

Notes:

From:

https://www.pressurecookrecipes.com/instant-pot-butternut-squash-soup/#recipe