This pumpkin soup made in the Instant Pot® is comforting with the flavors of fall.
Very tasty soup! I made a couple of changes because of the ingredients I had available. I used turkey sausage in place of the pork sausage and full-fat coconut cream in place of heavy cream. I also used garlic salt instead of plain salt as my family loves the garlic flavor. The soup came out very creamy. I will definitely make this again!
Read More Very tasty soup! I made a couple of changes because of the ingredients I had available. I used turkey sausage in place of the pork sausage and full-fat coconut cream in place of heavy cream. I also used garlic salt instead of plain salt as my family loves the garlic flavor. The soup came out very creamy. I will definitely make this again!
This was such an interesting soup! It compares to nothing we’ve ever had before. It’s got a nice zing to it, but still manages to be mellow. The only thing I did differently was to use maple breakfast sausage and low sodium chicken bullion, as that was all I had on hand. My husband is VERY finicky, and he ate a full crock and came back for more. Thanks for the recipe!
Would definitely make it again. Added a quarter teaspoon of cinnamon and allspice.
This is one of the best soups I’ve made. Absolutely delicious! My family likes sausage so I went ahead and put on the entire pound. So I added some extra pumpkin and broth to make up for it. I will definitely make again.
I am not a big fan of pumpkin, so I was kind of leery about this, but it is delicious. The pumpkin just adds some deeper tones to the soup. Also love how easy it is to make.
I made this with exactly the same recipe, but used a traditional pot on the stove instead of a pressure cooker. It is absolutely delicious. I would eat this even if I were not trying to cut carbs.
Great fall soup! I doubled the recipe and the family enjoyed it for dinner with leftovers for lunch the next day. My daughter was not crazy about the sage. Next time I may reduce the amount of sage that I add.
