Pressure Cooker Pumpkin Soup with Sausage and Kale

Pressure Cooker Pumpkin Soup with Sausage and Kale

This rich, comforting pressure cooker pumpkin soup is full of hearty whole-food ingredients with all the flavors of Fall. It truly is a meal in one bowl, without having 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% milk, or even a 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 totally worth it!

 

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

 

Why Sherry Wine Vinegar?

While we’re talking substitutions, you may notice that the recipe card says you can sub 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 for myself, 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 definitely 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.

 

The Process

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

Using sauté setting – add oil to cooker.

 

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

Add mushrooms, salt, and pepper. Cook for about 10 minutes, stirring occasionally.

 

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

After about 5 minutes, add garlic, thyme, and vinegar – mix well.

 

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

Continue cooking until most (not all) of the liquid has evaporated. Remove from cooker and set aside.

 

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

Give pot a quick wipe of rinse, then add sausage and onions.

 

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

Cook until sausage is browned and onions are soft and translucent.

 

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

Return mushrooms to cooker and give a good stir.

 

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

Add chicken broth and pumpkin.

 

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

Mix well to combine everything.

 

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

Add kale and give a good mix, trying to submerge all the greens. Lock lid and cook at high pressure for 10 minutes.

 

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

Once cook time is complete, quick-release pressure. Remove lid, add milk, and mix well.

 

And the AMAZING Result…

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

Pressure Cooker Pumpkin Soup with Sausage and Kale

This rich, comforting soup is full of hearty whole-food ingredients with all the flavors of Fall. It truly is a meal in one bowl.
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 205kcal
Author: The Foodie Eats

Ingredients

  • 2 Tbsp. olive oil
  • 16 oz. baby bella mushrooms diced
  • 1/2 tsp. sea salt
  • 1/4 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
  • 1/2 cup yellow onions diced
  • 4 cups chicken broth
  • 14 oz. pumpkin purée
  • 1 lb. kale de-ribbed, roughly torn
  • 1 cup whole milk

Instructions

  • 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!

Nutrition

Calories: 205kcal | Carbohydrates: 10g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 371mg | Potassium: 633mg | Fiber: 1g | Sugar: 3g | Vitamin A: 9045IU | Vitamin C: 49.8mg | Calcium: 110mg | Iron: 2mg

 

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Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

 

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1 Comment

  • Reply
    Lini Lu
    September 24, 2019 at 10:19 am

    5 stars
    Kicked off the fall season with this delicious soup and my oh my was it tasty! The one minor change I did was use chicken sausage and a few splashes of heavy cream instead of the full cup of milk. I may even add more pumpkin next time. Packed with flavor and cozy for a chilly night. Thanks Gary!

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