Ingredients
Scale
- 1/2 Tablespoon grass-fed butter
- 1/2 Tablespoon olive oil
- 1 onion, peeled & chopped (about 1 heaping cup)
- 2 – 3 cloves garlic, peeled & chopped
- 2 carrots, peeled & chopped (about 1/2 cup)
- 2 stalks of celery, chopped (about 3/4 cup)
- 3 cups chicken or vegetable broth
- 1 bay leaf
- 1 1/2 lb. of cooked pumpkin flesh (or canned pumpkin)
- 1 teaspoon fresh chopped rosemary
- 4 – 5 fresh sage leaves or 1/2 teaspoon ground sage
- 1 teaspoon Italian seasoning
- 4 oz. Greek cream cheese (or Neufchatel … or vegan cream cheese)
- Salt & freshly ground black pepper, to taste
Instructions
- In the Instant pot on saute setting (or if you prefer, in a frying pan over medium heat), add the butter and olive oil. When the butter starts to bubble a little, add the onion, garlic, carrot and celery and saute until the onion is soft and translucent.
- If you did this on the stove, dump the sauteed veggies into the Instant Pot, then add the broth, bay leaf, pumpkin and seasonings. Cover, set to “Sealing” and pressure cook for 10 minutes. When it beeps, carefully quick release the pressure.
- Remove the bay leaf then add the cream cheese and blend using an immersion blender or a traditional blender. (Take care with hot liquid if using a blender!) If desired, add salt & freshly ground black pepper to taste.
- Garnish with goat cheese crumbles or pepitas and (to be extra fancy) a sprig of rosemary or leaf of sage. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: 1 cup