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About this Recipe
Tis (still) the season for…squash. This week I am changing my tune with a different kind of squash recipe-Pumpkin Turmeric Soup. In case you haven’t heard-I love pumpkin because it…
✓ 3 cups cooked pumpkin (fresh cooked or canned puree)
✓ 3 cups chicken broth (or other broth of choice-vegetable broth to make it vegan)
✓ 1 1/2 tablespoon olive oil
✓ 1/2 tablespoon sea salt
✓ 1/2 tablespoon turmeric
✓ 1/2 tablespoon curry powder
✓ 1/2 tablespoon chili powder
✓ 1/4 teaspoon garlic powder
✓ Salt and black pepper to taste
✓ Coconut milk/cream or other milk of choice (optional)
✓ Put all ingredients into Instant Pot and whisk until smooth
✓ Lock lid and set to “soup” for 2 minutes
✓ IP total cook time including pressuring up and down will be about 30-40 minutes for natural release
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