Savory Pumpkin and Bacon Soup

By: The Essential Keto Instant Pot Cookbook by Casey Thaler

Savory Pumpkin and Bacon Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Lunch
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Nutrition Facts
Amount per serving
Calories 578
Total Fat 51.2g
Total Carbohydrate 18.5g
Dietary Fiber 6.3g
Total Sugars 8.2g
Protein 17.4g"]
cuisine icon Keywords
4 servings, coconut oil, contributed, cook 10 min, crushed red pepper, easy, freshly ground black pepper, full fat coconut milk, full-fat cheddar cheese, grass-fed beef bone broth, heavy whipping cream, kosher salt, less than 15 min, lunch, modern, no-sugar-added bacon, organic pumpkin purée, prep 5 min, pressure cook

prep icon Prep Time
5 min
cook icon Cook Time
10 min

serving icon Servings
4 servings
Ingredients
  • 2 tbsp coconut oil
  • 4 slices no-sugar-added bacon
  • 2 cups grass-fed beef bone broth
  • 2 cups organic pumpkin purée
  • 2 cups full fat coconut milk
  • 1/2 cup full-fat Cheddar cheese
  • 1/2 tsp crushed red pepper
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup heavy whipping cream
Instructions
  • Add all ingredients to the Instant Pot. Stir and mix thoroughly.
  • Close the lid, set the pressure release to Sealing, and hit Cancel to stop the current program. Select Manual/Pressure Cook, set the Instant Pot to 10 minutes on low pressure, and let cook.
  • Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting. Open the Instant Pot, serve, and enjoy!
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