Pressure Cooker Pumpkin Soup with Sausage and Kale

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."

Course Soup

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 301kcal

Author Gary White

Ingredients

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

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!

Notes

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!

Nutrition