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Classic Pumpkin Soup

Ingredients:

Sugar Pumpkin

Chicken Broth

4 Cups

Heavy Whipping Cream

1/2 Cups

Cinnamon, Ground

1/2 Teaspoons

Full fat coconut milk

1/2 Cups

Kosher Salt

1/2 Teaspoons

Ground black pepper

1/2 Teaspoons

Parsley Dried

1 Teaspoons

Preparation mode:

1. Place the pumpkin on a stable work surface. Cut off the stem, slice the pumpkin in half, and scoop out any seeds. Pour 1 cup of filtered water into the inner pot of the Instant Pot, the insert the trivet. Place the pumpkin on the top of the trivet.

2. Close the lid, set the pressure release to Sealing, and select Manual/Pressure cook. Set the instant pot to 8 minutes om high pressure and let cook.

3. Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, the carefully switch the pressure release to Venting. Remove pumpkin.

4. In a blender, add the pumpkin, along with the chicken broth, whipping cream, cinnamon, milk, salt, and pepper. Blend until desired consistency. Set the Instant Pot to Saute and return soup to the inner pot.

5. When warm enough, (usually after 2 to 5 minutes), serve with parsley and enjoy.