Name: Instant Pot Pumpkin Soup
Ingredients: 2 large yellow onion diced; 2 tablespoon butter, unsalted; 5 cups vegetable broth low sodium; 1-29 ounce can pumpkin puree; 3 cloves garlic minced; 1 tablespoon fresh ginger chopped; 2 teaspoon dried thyme; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground clove; 2 cups coconut milk, canned full fat; 1 tablespoon sea salt optional; 1 teaspoon ground black pepper optional

Ingredients

2 large yellow onion diced
2 tablespoon butter, unsalted
5 cups vegetable broth low sodium
1-29 ounce can pumpkin puree
3 cloves garlic minced
1 tablespoon fresh ginger chopped
2 teaspoon dried thyme
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground clove
2 cups coconut milk, canned full fat
1 tablespoon sea salt optional
1 teaspoon ground black pepper optional

Steps

Using the Sauté feature, melt butter with the yellow onion and stir. Cook for about 5 minutes.
Add vegetable broth, pumpkin puree, garlic, ginger, thyme, nutmeg, cinnamon and clove and mix to combined. Close the lid and make sure the valve is sealed.
Using the Manual setting, set the Instant Pot for 8 minutes.
When the timer is complete carefully open the valve with the quick release feature. Puree the soup with an immersion or high-speed blender until smooth. Pour in coconut milk and season with any salt and pepper.