Today, a quick, economical, and light recipe, the pressure cooker pumpkin soup in 6 minutes!
Today’s dish is light, economical, and full of flavor, perfect for enjoying at dinner when you want something light.
A typical autumn-winter dish, it’s true comfort food that we can prepare in just a few minutes thanks to the pressure cooker.
You don’t need any preliminary cooking steps, just peel the pumpkin and then put it in the pressure cooker with the other ingredients.
When I prepare pressure cooker pumpkin soup, I like to add chopped walnuts and smoked bacon to balance the pumpkin’s sweetness. I often garnish the dish with sautéed mushrooms or crumbled chili taralli for crunchiness, and I substitute the bacon with speck cut into strips.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stove, Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 133.02 (Kcal)
- Carbohydrates 21.08 (g) of which sugars 8.00 (g)
- Proteins 5.97 (g)
- Fat 4.16 (g) of which saturated 1.08 (g)of which unsaturated 1.70 (g)
- Fibers 1.85 (g)
- Sodium 888.04 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs pumpkin (peeled)
- 1 potato
- 1 cup cups vegetable broth
- Half onion
- 4 walnuts (optional)
- 1 package smoked bacon (diced or speck)
- salt
- pepper
- rosemary
Tools
- Pressure Cooker
- Food Mill
Preparation of Pressure Cooker Pumpkin Soup
– Cut the pumpkin and the potato into pieces of roughly the same size;
– Sauté the onion in 2 tablespoons of oil, add the pumpkin and potato, and let them absorb the flavors. At this point, add the hot broth and cook with the pressure cooker, noting that the potato needs 6 minutes from the first whistle.
– Decompress the cooker, possibly drain the vegetables from the broth, leaving a cup of liquid aside, and use a food mill or an immersion blender.
– Adjust the salt.
– Separately, heat the pan, without adding fats, and brown the speck or diced bacon.
– Serve the pumpkin soup by decorating the surface with speck, various seeds, or crumbled taralli and pepper to taste
Tips:
The pressure cooker pumpkin soup can also be served with a diced bread croutons, toasted in a pan.
The pressure cooker pumpkin soup can also be served with a diced bread croutons, toasted in a pan.
Edit
– Since I prepare this delightful pumpkin soup quite often, I recommend trying it without speck, but with only crumbled taralli and abundant pepper; or with nuts
