Pumpkin Carrot Soup


  • 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
  • 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.
Previous Next