(Instant Pot) Roasted Pumpkin, Parmesan and Sage Soup
Roasted pumpkin, parmesan, crispy sage and sour cream in one delectable bowl of soup.
Equipment
- Instant Pot (my model is the Duo Crisp)
Ingredients
- 1kg Pumpkin, peeled and diced (approx 4cm or 1 ½ inch chunks)
- 4 cloves garlic, peeled
- 1 large bunch of sage, rinsed about 10g
- 2 tbsp olive oil extra virgin
- 1 onion, diced
- 3 tbsp butter
- 1 tsp dried origanum
- 5 cups stock, chicken or veg
- 1-2 parmesan rinds
- 1 cup grated parmesan cheese freshly grated
- 1 cup sour cream
- 2 tsp milk
Instructions
- Preheat the oven to 200℃ (400℉).
- Place the diced pumpkin in a baking dish or tray. Tuck two sprigs of sage underneath and add the garlic cloves. Drizzle with olive oil and season with salt and pepper. Roast for 40-50 minutes until edges start to caramalise.
- With Instant Pot on Sauté mode, add butter. Melt and allow to brown lightly.
- Add diced onion and dried origanum and sauté until softened.
- Add roasted pumpkin, garlic cloves and sage leaves (omit stems).
- Add stock and parmesan rinds.
- Pressure cook on High for 20 minutes.
- Pan fry a small handful of picked sage leaves in a drizzle of oil until crispy. Remove and place on a kitchen towel until serving.
- Release pressure once done and use a slotted spoon to remove parmesan rinds.
- Blend with an immersion blender until smooth.
- Add sour cream, reserving 2 tbsp for serving. Blend.
- Add grated parmesan and blend.
- Loosen the sour cream with 1-2 tsp of milk to drizzling consistency.
- Season to taste. Serve with a swirl of sour cream, crispy sage leaves and a sprinkle of parmesan.
Notes
I use the metric cup measurement: 1 cup = 250ml
Don't have an Instant Pot? Reduce the stock by 1/2 cup (or enough to immerse all the pumpkin). Simmer on the stove top for 40 minutes.
♥ Did you make this recipe?
Please give it a 5-star rating or leave a comment below.