Here’s a quick and easy Honey and Rosemary Pumpkin Soup in The Instant Pot. This soup is rich and hearty and complimented by the lovely flavour combination of honey and rosemary. I also blended the soup after cooking to ensure it was velvety smooth.

Blended soups are a wonderful way to use up veggies that are about to spoil as well as being a great way to incorporate flavours and veggies that are out of your comfort zone.

Honey and Rosemary Pumpkin Soup in The Instant Pot

What’s an Instant Pot?

Unless you’ve been living under a rock, you must have heard of the Instant Pot. My Instagram and Pinterest timeline has almost always got somebody raving over this pot and how it changed their lives in the kitchen.

Instant Pot is the most popular multi-cooker brand in the world and has tons of functions, including pressure-cooking, slow cooking, yoghurt making, bread making, rice cooking, steaming, warming, and sautéing.

It really is an all in one appliance that helps accelerate the cooking process.

They are a cult favourite with moms, with many posting their go-to “dump and go” recipes. (Meaning: add everything to the pot, set the timer and go do a million other things without worrying about your food burning).

Honey and Rosemary Pumpkin Soup in The Instant Pot

Here's a quick and easy Honey and Rosemary Pumpkin Soup in The Instant Pot. This soup is rich and hearty and complimented by the lovely flavour combination of honey and rosemary. I also blended the soup after cooking to ensure it was velvety smooth.

Course dinner, lunch

Cuisine American, South African

Keyword easy instant pot recipes, instant pot, Soup

Prep Time 10

Cook Time 15

Servings 4

Equipment

Instant Pot

Ingredients

1 kg pumpkin roughly chopped
2 leeks roughly chopped
1 tsp dried mixed herbs
1 litre vegetable stock
1 tbsp creamed honey
3 sprigs rosemary
Salt and Pepper to taste
Optional add ins at end: 1 tbsp. Nutritional Yeast / Cream / Croutons

Instructions

Fry chopped leeks & butternut in a saucepan or @instantpotofficial with a little bit of olive oil, 2 sprigs of rosemary and some mixed herbs for 2 – 4 minutes, stirring with a wooden spoon
Now add 1l stock and boil for 20 – 30 minutes until the pumpkin is soft or if an Instant Pot, set to 15 min (natural release) on the Instant Pot
Once the pumpkin is soft, add creamed honey and blend the soup with a stick blender
Season with salt and pepper & add you can now add or serve with any of the following: 1tbsp nutritional yeast / 1 tbsp. cream / croutons / fresh sourdough