Instant Pot Pumpkin Tomato Soup

It’s soup season and I couldn’t be more excited. I am not a huge Fall person, but I do love a good crock pot meal.

When I was a kid, my favorite meal was Grilled Cheese and Tomato Soup. Well, that tomato soup came from a can and was not as healthy as it could be.

Down below is what is on the back of a Campbells Tomato soup can. If you take a look at the ingredients they are not ideal. I decided to create a healthy version that is super easy to make with your Instant Pot. You can also make this in a regular pot over the stove.

This is what is in traditional tomato soup. Not ideal ingredients and not ideal for your gut.

I came up with a delicious recipe that combines pumpkin and tomato. I think it is better than any canned soup.

You can make this with canned crushed tomato’s or fresh tomato’s. I love topping it with some National Yeast.

1 can of No additive Coconut Milk
2 Cups of Chicken or Vegetable Broth
1 28 oz can of crushed tomatoes 0r 6 cups of fresh chopped tomato’s
1 cup of Pumpkin
1/2 cup of White Onion
1 cup of chopped carrots
1 Bay Leaf
1/2-1tbsp of Garlic Powder
1 tsp Ginger
1 tsp Thyme
1/2 tsp black pepper
1 tsp salt
1/2 tsp Onion Powder
1/4 cup of chopped Fresh Basil
1 tsp Lemon Juice
1 tsp Maple Syrup

Chop up Onion and carrots and add them to instant pot with some avocado or coconut oil. Add in Canned or Fresh Tomato and pumpkin. Add in coconut milk and broth. Add in spices, maple syrup and lemon juice.

Put Instant Pot on the soup/broth mode for 8 minutes. Once Soup is done, let the pressure release naturally. Now add in the fresh basil to the soup. Transfer the soup to a Vitamix, food processor or blender and mix everything together.

I place it back in the instant pot after this to keep it warm.

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