Instant Pot Pumpkin Soup

"Creamy pumpkin soup is like a hug in a bowl. Made in the Instant Pot it’s ready to eat in minutes, making it perfect for weeknight dinners."

- Alida Ryder

Ingredients
2 medium (approximately 1 cup chopped) leeks chopped
3 garlic cloves peeled and smashed
¼ cup sage leaves
1.5 kg (3lbs) pumpkin chopped
2 cups chicken stock / chicken broth
2 tsp brown sugar
2 tsp salt
1 tsp pepper
1 cup cream

Instructions
Set your Instant Pot to the Sauté function.

Add a knob of butter then the leeks, sage and garlic. Sauté until soft and fragrant.

Stir in the pumpkin, stock, brown sugar, salt pepper and cream then place the lid on the Instant Pot.

Set the vent to sealing position. Cook on high pressure for 10 minutes. Slow release the pressure and remove the lid.

Transfer the soup to a blender (or use a stick blender) and puree until smooth.

Pour back into the pot then taste and adjust seasoning by adding more salt, pepper or sugar if necessary.

Garnish with crispy sage leaves (optional) and a swirl of cream then serve with bread of your choice.