This rich, comforting pressure cooker pumpkin soup is full of hearty whole-food ingredients with all fall flavors. It is a meal in one bowl without a one-note flavor profile. We are also big fans of using mushrooms to make things "meatier."
Can I Substitute With Low-Fat Ingredients?
You have a few options to help lower the fat and calorie count. You could substitute ground turkey seasoned with fennel seeds and sage for the sausage. And you can use 2% or even dairy-free milk for the whole milk. However, the flavor will not be as rich and comforting. Personally, I believe this is a recipe where splurging on higher-calorie ingredients is worth it!
Why Sherry Wine Vinegar?
While talking about substitutions, you may notice that the recipe card says you can substitute red wine vinegar for sherry wine vinegar. So why do I use sherry wine vinegar in this pressure cooker pumpkin soup in the first place? I first heard, then believed, that sherry wine and mushrooms are great friends in a pan. So I went out and bought a bottle of sherry, used it twice, then threw out the rest because it expired.
So the next time I wanted to use it, I opted for sherry wine vinegar instead. And while it's not the same thing, it does accomplish the same thing - adding a specific flavor using acidity. The acid is the point, while the flavor can be changed. That's why any vinegar will work, but I would opt for something more neutral if subbing it out.
How to make Pressure Cooker Pumpkin Soup
And the AMAZING Result…
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Pressure Cooker Pumpkin Soup with Sausage and Kale
- 2 Tbsp. olive oil
- 16 oz. baby bella mushrooms diced
- ½ tsp. sea salt
- ¼ tsp. black pepper
- 1 Tbsp. garlic minced
- 1 Tbsp. fresh thyme leaves
- 1 Tbsp. sherry wine vinegar can sub red wine vinegar
- 1 lb. ground sage sausage
- ½ cup yellow onions diced
- 4 cups chicken broth
- 14 oz. pumpkin purée
- 1 lb. kale de-ribbed, roughly torn
- 1 cup whole milk
- Using sauté setting – add oil to cooker, along with mushrooms, salt, and pepper. Cook for about 10 minutes, stirring occasionally. After about 5 minutes, add garlic, thyme, and vinegar – mix well. Continue cooking until most (not all) of the liquid has evaporated. Remove from cooker and set aside.
- Give pot a quick wipe or rinse, then add sausage and onions. Cook until sausage has browned and onions are soft and translucent. Return mushrooms to cooker and give a good stir.
- Add chicken broth and pumpkin - mix well to combine everything. Then add kale and give a good mix, trying to submerge all the greens.
- Lock lid and cook at high pressure for 10 minutes. Once cook time is complete, quick-release pressure.
- Remove lid, add milk, and mix well. Serve and enjoy!
CAN I SUBSTITUTE WITH LOW-FAT INGREDIENTS?You have a few options to help lower the fat and calorie count. You could substitute ground turkey seasoned with fennel seeds and sage for the sausage. And you can use 2% or even dairy-free milk for the whole milk. However, the flavor will not be as rich and comforting. I believe this is a recipe where splurging on higher-calorie ingredients is worth it!
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