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Chipotle Pumpkin Soup (Vegan & Gluten-free)

Recipes

A delicious blend of pumpkin, apples and potatoes taken up a notch with the spicy addition of chipotle peppers.

It’s fall, y’all.. and that means everything pumpkin. Many of my friends go wild and crazy for pumpkin in every way possible.. I’m just happy with pumpkin in a bowl of soup.

Plus, who doesn’t love a good bowl of hearty soup? 

Last December we invested in an Instant Pot and our kitchen lives changed completely. I never thought I could fall in love with an appliance as much as I have this.. truly amazing.

A delicious blend of pumpkin, apples and potatoes taken up a notch with the spicy addition of chipotle peppers.

The Instant Pot makes cooking so much fun – and really does make soup like this so much more achievable than doing it in a Dutch Oven. I promise.

So pull out that can of pumpkin – you will fall head over heels for this soup because it’s absolutely to die for.

Chipotle Pumpkin Soup
2016-09-28 07:48:56
Serves 6
A delicious blend of pumpkin, apples and potatoes taken up a notch with the spicy addition of chipotle peppers.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 Tbsp extra virgin olive oil
  2. 1 onion, quartered
  3. 3 cloves garlic
  4. 2 C. red potatoes, diced (about 3 medium size)
  5. 2 C. granny smith apple, peeled and diced (about 2 large)
  6. 1 chipotle pepper in sauce, seed the pepper
  7. 1 Tbsp of the chipotle pepper sauce from the can
  8. 15 oz can organic pumpkin puree
  9. 1/4 C. uncooked red lentils
  10. 1/4 tsp nutmeg (or, 2 drops Nutmeg Essential Oil - we use Young Living)
  11. 1 tsp salt
  12. 1 tsp black pepper
  13. 1 tsp cinnamon
  14. 2 C. vegetable broth
  15. 2 C. water
  16. Optional: fresh thyme sprigs, for garnish
Instructions
  1. Using the saute feature on the Instant Pot, saute the onion and garlic 3-4 minutes.
  2. Add the cinnamon, nutmeg, salt, black pepper, chipotle and pepper sauce - stir well.
  3. Add the red potatoes, apples, pumpkin puree, red lentils, vegetable broth and water.
  4. Top with the Instant Pot lid and close the valve. Set the pot to 5 minutes on high (manual).
  5. Once cooking is complete, let the pot naturally release for 10 minutes. Then release the pressure yourself.
  6. Carefully open up the lid - use an immersion blender to blend until smooth. If you are without an immersion blender, carefully transfer to a regular blender (be careful though because it's hot and hot soup expands).
  7. Blend until completely smooth - serve warm with a sprig of thyme.
Notes
  1. This soup is wonderful with a side of salad and a nice thick chunk of toasty bread.
Adapted from Make Real Food
Adapted from Make Real Food
Rebooted Mom https://www.rebootedmom.com/

See more of our favorite Instant Pot Recipes – including Bone Broth, Mahi Mahi, Corn on the Cob, Soups & more.
A delicious blend of pumpkin, apples and potatoes taken up a notch with the spicy addition of chipotle peppers.

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Trackbacks

  1. Moist Organic Pumpkin Bread (Grain-Free, Paleo) says:
    October 25, 2016 at 8:46 am

    […] Once October rolls around, my pantry fills up with pumpkin – pumpkin bread, pumpkin pancakes and pumpkin cookies are pretty popular.. you might even find pumpkin soup going on in this house of ours. […]

    Reply
  2. Sweet Potato Sea Salt Dinner Rolls - Rebooted Mom says:
    November 19, 2018 at 11:25 am

    […] We delivered some fresh rolls to her house alongside Pumpkin Chipotle Soup. […]

    Reply
  3. Thanksgiving Recipes | Instant Pot Resources says:
    September 7, 2020 at 5:49 pm

    […] Chipotle Pumpkin Soup […]

    Reply
  4. Pumpkin Pie Smoothie - Rebooted Mom says:
    October 7, 2020 at 8:47 am

    […] Pumpkin Chipotle Soup […]

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Hi, I'm Sheryl!

Hi there, I'm Sheryl!

Rebooted Mom was created out of my own journey to live and think differently about the food I eat. I share everything from gardening to DIY, recipes, and sustainable living.

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