2cupschicken stocksubstitute vegetable stock for vegetarian version
1cupheavy creamsubstitute coconut milk for vegan version
fresh thyme or sageoptional
Turn the Instant Pot to the sauté setting and heat the olive oil for 20 seconds.
Add the garlic and ginger and sauté for 1 minute.
Add the spices and seasonings and cook another 1 minute, stirring continuously.
Add the brandy and let it cook for 2 minutes.
Add all remaining ingredients, except the cream and hazelnuts, and stir to mix together.
Pressure cook on high for 10 minutes then use the natural release to release the pressure.
Stir in the heavy cream and adjust the salt to taste. Add more if necessary.
Serve sprinkled with crushed hazelnuts and garnished with fresh thyme or sage (optional).
Make sure you're using pumpkin puree (pure pumpkin) and not pumpkin pie filling which includes sweetener and spices.
For an extra creamy soup, you can blend the soup using an immersion blender or stand blender. Just be careful as the soup will be hot!
If I’m not using homemade stock, I normally buy low sodium as I like to control the amount of salt in the soup. If your stock is salted, you may wish to adjust the amount of salt you add to the recipe.
For a lighter version, substitute half and half for the heavy cream.
To prevent the soup from curdling, be sure to stir in the cream at the end of cooking.
For added protein, stir in some cooked white beans, chickpeas or lentils.
While the cook time is just 10 minutes on high in the Instant Pot, you’ll need to factor in time for pressure to build and naturally release in the Instant Pot.