Savory Pumpkin and Bacon Soup
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.
Servings Prep Time
4 servings 5minutes
Cook Time
Servings Prep Time
4 servings 5minutes
Cook Time
  • 2tbsp coconut oil
  • 4slices no-sugar-added baconfinely chopped and cooked
  • 2cups grass-fed beef bone broth
  • 2cups organic pumpkin purée
  • 2cups full fat coconut milk
  • 1/2cup full-fat Cheddar cheeseshredded (optional)
  • 1/2tsp crushed red pepper
  • 1/2tsp kosher salt
  • 1/2tsp freshly ground black pepper
  • 1/2cup heavy whipping cream
  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