For this season we have chosen a delicious soup that will wrap up your tum like a nice warm blanket of gourdy goodness during these cold winter months. It all started by simply placing a whole pumpkin in the Instant Pot with a cup and a half of water. 15 minutes later we scooped it out into the food processor, added vegetable broth, and coconut cream. After that we opted for a nice long cook in the crock pot to really marry the flavors.
This recipe will give you a great framework, but experimentation is encouraged. I happen to like shallots, lots of ginger, and a bit more spice.
Don’t forget to save the seeds for roasting!