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.
- 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
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!
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