Ingredients

The following ingredients have 4 Servings
  • 15 oz 100% pumpkin puree
  • 4 cups cubed butternut squash
  • 1 cup chopped carrots
  • 2 cups chopped onions
  • 1 tbsp minced garlic
  • 3 cups broth
  • 1 cup heavy cream
  • ½ tsp salt ((use more according to your liking) )
  • ¼ tsp black pepper
  • ¼ tsp ground sage ((use more according to your liking) )
  • a pinch of nutmeg
  • ⅛ tsp ground cayenne pepper

Instruction

  • Combine butternut squash, pumpkin puree, onions, carrots, garlic, and broth in the pressure cooker or instant pot.
  • Add the ground sage, nutmeg, cayenne pepper, salt, and black pepper.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes with quick release.
  •  Allow the soup to cool for a few minutes before blending. Using a hand blender (immersion blender) to puree the soup until smooth.
  • Stir in the heavy cream or any other dairy or non-dairy milk. Adjust seasoning with salt and pepper if needed. Use the immersion blender to blend the soup until smooth.
  • Serve and enjoy!