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
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.
Pressure Cooker Setup: Place the chopped pumpkin, carrots, sweet potato, and vegetable stock into the pressure cooker.
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.
Cook: Secure the lid of the pressure cooker. Set the pressure cooker to high pressure and cook for 20 minutes.
Release: After the cooking time is up, safely release the pressure according to the manufacturer's instructions.
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.
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.