Savory Pumpkin and Bacon Soup


  • 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
  • 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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