20 Fall Soup Recipes We’re Making on Repeat
A cozy and creamy fall soup made in a pressure cooker with pumpkin, sweet potatoes, and warming spices—perfect for chillier days and meal prep.
Equipment
- 1 Pressure Cooker
- 1 Immersion blender
Ingredients
Main Ingredients
- 1 tablespoon Olive oil
- 1 Onion chopped
- 2 cloves Garlic minced
- 2 Carrots chopped
- 2 stalks Celery chopped
- 1 Sweet potato peeled and cubed
- 1 teaspoon Dried thyme
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 6 cups Vegetable broth
- 1 cup Pumpkin puree
- ½ cup Heavy cream
- to taste Salt and black pepper
Instructions
Instructions
- Heat olive oil in pressure cooker over medium heat.
- Add chopped onion and sauté until soft and translucent.
- Add garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally.
- Add cubed sweet potato, thyme, cinnamon, and nutmeg. Stir to coat vegetables with spices.
- Pour in vegetable broth and bring to a boil.
- Seal the lid, bring to pressure, then reduce heat and cook for 10 minutes.
- Allow natural pressure release. Open the lid when float valve drops.
- Stir in pumpkin puree and heavy cream.
- Use immersion blender to puree soup until smooth, or blend in batches.
- Season with salt and pepper to taste. Garnish with fresh herbs or cream swirl if desired.
Notes
Store leftovers in airtight containers. Refrigerate for up to 4 days or freeze up to 3 months. Reheat gently on stove or in microwave.