Pumpkin Chipotle Soup
Pumpkin Chipotle Soup: a delicious blend of pumpkin, apples and potatoes taken up a notch with the spicy addition of chipotle peppers in a soup that's to die for!
Servings 6 people
Calories 128kcal
Equipment
- Pressure Cooker or Instant Pot
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 onion quartered
- 3 cloves garlic minced
- 2 C red potatoes diced (about 3 medium size)
- 2 C granny smith apple peeled and diced (about 2 large)
- 1 chipotle pepper in sauce seeds and stem removed
- 1 Tbsp of the chipotle pepper sauce from the can
- 15 oz pumpkin puree 1 can
- 1/4 C uncooked red lentils
- 1/4 tsp nutmeg
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cinnamon
- 2 C vegetable broth
- 2 C water
Optional
- fresh thyme sprigs for garnish
Instructions
- Using the saute feature on the Instant Pot, saute the onion and garlic 3-4 minutes.
- Add the cinnamon, nutmeg, salt, black pepper, chipotle and pepper sauce - stir well.
- Add the red potatoes, apples, pumpkin puree, red lentils, vegetable broth and water.
- Top with the Instant Pot lid and close the valve. Set the pot to 5 minutes on high (manual).
- Once cooking is complete, let the pot naturally release for 10 minutes. Then release the pressure yourself.
- 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).
- Blend until completely smooth - serve warm with a sprig of thyme.
Notes
This soup is wonderful with a side of salad and a nice thick chunk of toasty bread.
Nutrition
Calories: 128kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 715mg | Potassium: 415mg | Fiber: 7g | Sugar: 9g | Vitamin A: 11228IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 2mg