Pumpkin Soup
Yield: 6 servings
Preparation Time: 15 minutes
Cooking Time: 8 minutes Ingredients:
- 15 ounces canned pumpkin
- 3 ½ ounces homemade vegetable broth
- 13 ½ ounces unsweetened coconut milk
- ¼ cup creamy peanut butter
- Salt and freshly ground black pepper, to taste
Directions:
- In the pot of the Instant Pot, place in all of the ingredients and stir to combine.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 15 minutes.
- Select “Cancel” and carefully do a “Natural” release.
- Remove the lid and stir well.
- Serve immediately.
Nutrition Information per Serving:
Calories: 246
Fat: 21.2 grams
Carbohydrates: 11 grams
Protein: 6.2 grams
