Name: Savory Pumpkin and Bacon Soup
Prep time: 5 min
Cook time: 10 min
Yield: 4 servings
Cuisine: Modern
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

Savory Pumpkin and Bacon Soup

By :The Essential Keto Instant Pot Cookbook by Casey Thaler

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.

Course

Lunch

Cuisine

Modern

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

less than 15 min

Cooking Technique

Pressure Cook

Main Ingredient

Bacon, Beef Stock, Cheddar Cheese, Coconut Milk, Pumpkin Puree, Whipping Cream

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

Main Ingredient

Bacon, Beef Stock, Cheddar Cheese, Coconut Milk, Pumpkin Puree, Whipping Cream

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

Instructions

Add all ingredients to the Instant Pot. Stir and mix thoroughly.
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.
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

The Essential Keto Instant Pot Cookbook by Casey Thaler

CASEY THALER, NASM-CPT, FNS has written over 200 articles on health, science, fitness, and nutrition. As a National Academy of Sports Medicine certified personal trainer and fitness nutrition specialist, he has also helped thousands of people lose weight, look younger, and live their healthiest lives. Casey writes regularly for the founder of the Paleo Diet, Dr. Loren Cordain. He is also a regular contributor to Paleo Magazine, and has written for Greatist, Paleohacks, MindBodyGreen, and Breaking Muscle. Casey also currently serves as an adviser to a number of small startup companies in the health and wellness space. A home cook who has been creating recipes and eating ketogenic and paleo since 2012, Casey wrote the independently published eBook, The Ultimate Guide to Bone Broth, to be released by bestselling author Mark Sisson's specialty food company Primal Nutrition, Inc., in November 2018.