IP Pumpkin Soup with Gorgonzola & Chorizo
Served warm and loaded with lots of flavors, the creamy pumpkin soup is the perfect comfort food. Loved for its unmistakable sweetness, this pumpkin soup recipe enriches and balances the taste with piquant gorgonzola cheese and spicy chorizo.
Servings: 4 people
Calories: 347kcal
Equipment
- 1 instant pot optional
Ingredients
- 3 cups pumpkin cleaned and deseeded
- 1 cup Gorgonzola cheese
- 1 medium onion
- 2 medium carrots
- 2 medium potatoes
- 1 cup celery root
- 3-4 cloves garlic
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp paprika
- 1 tsp ginger powder
- 1/2 cup chorizo
- 1/2 cup pumpkin seeds for serving
Instructions
- Peel the vegetables and cut in small cubes
- Set the IP to "saute" regime and pour in some olive oil into the pan
- Saute the minced onion and garlic for 1 minute
- Add the cubed veggies and season with spices
- Saute all for 3-4 minutes
- Cover veggies with boiling water or chicken broth
- Seal the pot with the lid and set the "pressure cook" for 10 minutes
- Release the steam and remove the lid
- Blend the veggies using a hand blender
- Add the gorgonzola and mix until it melts
- Pour into a bowl and serve topped with gorgonzola, chorizo, and roasted pumpkin seeds
Nutrition
Calories: 347kcal | Carbohydrates: 18g | Protein: 13g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 970mg | Potassium: 718mg | Fiber: 3g | Sugar: 6g | Vitamin A: 13017IU | Vitamin C: 16mg | Calcium: 212mg | Iron: 3mg