Savory Pumpkin and Bacon Soup
By :The Essential Keto Instant Pot Cookbook by Casey Thaler
Print Recipe
The sweet and crisp flavors of pumpkin and bacon match up perfectly in this soup. Great for a fall day or a cold winter night, this dish pairs well with just about anything. Try adding slightly more cream or a small serving of butter for even more richness.
Votes: 4
Rating: 2.75
Rate this recipe!
Course Lunch
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration less than 15 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 10 minutes
Servings
4 servings
Ingredients
  • 2 tbsp coconut oil
  • 4 slices no-sugar-added bacon finely chopped and cooked
  • 2 cups grass-fed beef bone broth
  • 2 cups organic pumpkin purée
  • 2 cups full fat coconut milk
  • 1/2 cup full-fat Cheddar cheese shredded (optional)
  • 1/2 tsp crushed red pepper
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup heavy whipping cream
Course Lunch
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration less than 15 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 10 minutes
Servings
4 servings
Ingredients
  • 2 tbsp coconut oil
  • 4 slices no-sugar-added bacon finely chopped and cooked
  • 2 cups grass-fed beef bone broth
  • 2 cups organic pumpkin purée
  • 2 cups full fat coconut milk
  • 1/2 cup full-fat Cheddar cheese shredded (optional)
  • 1/2 tsp crushed red pepper
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup heavy whipping cream
Votes: 4
Rating: 2.75
Rate this recipe!
Instructions
  1. Add all ingredients to the Instant Pot. Stir and mix thoroughly.
  2. Close the lid, set the pressure release to Sealing, and hit Cancel to stop the current program. Select Manual/Pressure Cook, set the Instant Pot to 10 minutes on low pressure, and let cook.
  3. Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting. Open the Instant Pot, serve, and enjoy!
Recipe Notes

Nutrition Facts
Amount per serving
Calories 578
Total Fat 51.2g
Total Carbohydrate 18.5g
Dietary Fiber 6.3g
Total Sugars 8.2g
Protein 17.4g

2 replies
  1. Neno21
    Neno21 says:

    Flavor wise it is great, but that’s about it. It takes way longer than 10 minutes to make. Takes 10 minutes alone for the instantpot to heat up and pressurize. Also do not put in all the ingredients like it says to. If you do that the cheese will sink to the bottom and burn because there is no way to stir it. So put the cheese in after it has cooked.

    It didn’t look anything like the picture in the end. Theirs looks more like a tomato bisque and mine looked very pale orange and almost white.

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