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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 minutes
Cook Time 15 minutes
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