Savory Pumpkin and Bacon Soup

By: The Essential Keto Instant Pot Cookbook by Casey Thaler

The sweet and crisp flavors of pumpkin and bacon match up perfectly in this soup. Great for a fall day or a cold winter night, this dish pairs well with just about anything. Try adding slightly more cream or a small serving of butter for even more richness.

Cuisine

Modern

Course

Lunch

Difficulty

Easy

Duration

less than 15 min

Cooking Technique

Pressure Cook

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, The Essential Keto Instant Pot Cookbook by Casey Thaler

Prep Time

5 min

Cook Time

10 min

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!

Notes