tsp curry red powder (less if you don't want it spicy)
3
cups pumpkin puree
2
cups chicken stock
1
cup apple cider
1
can coconut milk 13.5 - 14 ounces
2-3
tsp salt or to taste
2-3
tsp black pepper to taste
1
tbsp apple butter
Directions
1.
Put Instant pot on sautés function. Melt coconut oil or ghee or vegetable oil. Add onions, apples, garlic, and curry powder. Cook over medium heat until onions are beginning to become tender.
2.
Add pumpkin puree, chicken stock, and apple juice. Put on Soup function for 10 minutes.
3.
Chill blender in freezer before beginning. Add cooked pumpkin mixture into a bender in batches. Blend until smooth. Be very careful because the liquid is very hot.
4.
Dump content back into instant pot container under the warm setting. Mix coconut milk and apple butter.
5.
Pour into bowls. If needed, warm in microwave for 45 seconds
6.
Top with fresh apples and pumpkin seeds. Serve with a drizzle of coconut milk.
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By
Apurva11
