Instant pot Vegan Pumpkin Carrot Soup
Pumpkin is in the season, I decided to make pumpkin soup with carrots and ginger to add nutritional benefits and taste. I made this soup in Instant pot to make the work easier.
Servings: 2 people
Calories:
Equipment
Ingredients
- 1 Cup Carrot peeled and chopped
- 1 Cup Pumpkin peeled and chopped
- 1 Tbsp Ginger peeled and chopped
- 2 Cups Water
- Salt as required
- Pepper As required
Instructions
- Take all ingredients inside the Instant pot except salt and pepper.
- Close the lid. Press manual and cook time for 10 minutes.
- Once it is cooked, let the pressure release naturally.
- Open the lid and using an immersion blender, blend it till smooth.
- Serve warm in a bowl with salt and pepper to season.
Video
Notes
- You can use cream to give rich texture and taste.
- If using cream, add it in the last after blending.
- You can also use vegetable broth instead of water.