Pressure Cooker Maple-Bourbon Pumpkin Soup

Name: Pressure Cooker Maple-Bourbon Pumpkin Soup
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 3.5-4lb pie pumpkin (yields about 3 cups puree); 1 tablespoon olive oil; 1 medium onion, cut into ½” pieces; 2 cloves garlic, roughly chopped; ¼ cup bourbon; 3 cups chicken broth; ½ teaspoon pumpkin pie spice; 1 teaspoon salt; ¼ cup maple syrup; ¼ cup heavy cream

France Cevallos Website

Pressure Cooker Maple-Bourbon Pumpkin Soup

Share This Recipe

Making pumpkin soup from scratch is easy when you use your MultiPot! This warm and comforting seasonal soup with just a hint of maple and bourbon makes the perfect starter to your autumn menu.

Print recipe

Servings: 6

Ready in: 45min PT45M

Ingredients

3.5-4lb pie pumpkin (yields about 3 cups puree)
1 tablespoon olive oil
1 medium onion, cut into ½” pieces
2 cloves garlic, roughly chopped
¼ cup bourbon
3 cups chicken broth
½ teaspoon pumpkin pie spice
1 teaspoon salt
¼ cup maple syrup
¼ cup heavy cream

Appliances

For best results, we recommend using:

Directions

To make pumpkin puree, cut opening around stem large enough for your hand to fit into pumpkin and discard stem. Scrape out the seeds and any loose stringy bits. Reserve seeds for another use, if desired.
Place 1 cup of water into the bowl of pressure cooker. Place trivet inside and set pumpkin, cut side down on the trivet. Lock lid and set valve to sealing. Select MANUAL mode and cook for 12 minutes on HIGH pressure. Set steam vent to Venting to quick-release the pressure. Remove pumpkin and let sit until cool enough to handle. Scrape pulp from skin and place pulp in a bowl. You should have approximately 3 cups.
Remove water from pressure cooker bowl and dry. Heat oil in pressure cooker on SAUTE mode, HIGH heat. Saute onion for 3-4 minutes, then add in garlic. Saute another 1-2 minutes until onion starts to brown. Pour in bourbon and scrape up browned bits on bottom of pot. Turn pressure cooker off.
Add pumpkin, chicken broth, pumpkin pie spice and salt to the pressure cooker. Lock lid and set valve to sealing. Select MANUAL mode and cook for 5 minutes on HIGH pressure. Once the cooking cycle has completed, set steam vent to Venting to quick-release the pressure.
Stir in maple syrup and heavy cream. Using an immersion blender, blend soup until a smooth, creamy consistency. Adjust salt if needed. Ladle into bowls and serve.

Mealthy tip:

Pie pumpkins (also called sugar pumpkins) have more flesh and a creamier and sweeter taste than carving pumpkins, which tend to be more watery and stringy.

If pumpkin does not fit in the pressure cooker, cut in half and set on top of trivet, flesh side down.

Save the seeds and roast them.

Tagged:

Lunch Pressure Cooker Fall Maple Syrup Vegetarian Appetizers Soups And Stews Pumpkin No Meat Holiday Immersion Blender

Reviews

5.0out of 5 Stars

(2 Reviews)

How would you rate this recipe?

What others are saying

Nathalie D says:

A little bit of labor in this recipe makes for an amazing pumpkin soup perfect for fall. The notes of maple and creamy texture were definitely my two most favorite aspects of this dish. There's absolutely nothing I would change.

Antonia George says:

The maple bourbon flavors really transformed this pumpkin soup into an amazing dish. I usually add spicy notes to my pumpkin soup, but the sweet addition was amazing. The pie pumpkin was the best choice, I love the way it came out. Quick and easy which makes it perfect for busy weeknights.