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Pumpkin Soup with Escape to Blue Ridge Seasoning

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Yield: 4-6 servings


  • 1 fresh pumpkin (about 2-3 lbs), deseeded and chopped

  • 3 large carrots, peeled and chopped

  • 1 large sweet potato, peeled and chopped

  • 4 cups vegetable stock

  • 2 teaspoons "Escape to Blue Ridge" seasoning from Oak City Spice Blends

  • Salt and pepper, to taste


  1. Preparation: Start by prepping your vegetables. Peel and deseed the pumpkin and cut it into roughly 1-inch cubes. Do the same for the carrots and sweet potato.

  2. Pressure Cooker Setup: Place the chopped pumpkin, carrots, sweet potato, and vegetable stock into the pressure cooker.

  3. Season: Sprinkle the "Escape to Blue Ridge" seasoning over the top. If you desire, you can also add salt and pepper according to your taste preference.

  4. Cook: Secure the lid of the pressure cooker. Set the pressure cooker to high pressure and cook for 20 minutes.

  5. Release: After the cooking time is up, safely release the pressure according to the manufacturer's instructions.

  6. Blend: Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, you can transfer the soup to a regular blender in batches, but make sure the soup has cooled a bit to prevent splattering.

  7. Serve: Taste and adjust seasoning if necessary. Pour the soup into bowls and serve hot. If desired, garnish with a sprinkle of additional seasoning, a dollop of cream, or fresh herbs.

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