Peel and roughly chop the onion and garlic. Roughly chop the leek and celery.
Peel and de-seed the pumpkin, then roughly chop into 3cm square chunks.
Turn your pressure cooker to the sear function for 5 minutes and add in the ghee.
Once the ghee is melted, add in all the spices and stir until fragrant.
Add in the onion, garlic, leek and celery. Mix and stir evenly so everything is covered in the spices and starts to caramelise.
Add in the pumpkin, bone broth, water and mix.
Set the pressure cooker to medium pressure and cook for 30 minutes.
One finished, wait until the soup starts to cool and then blend until smooth with a stick blender.
Notes
Store leftovers in the freezer for a rainy day
Keep a big portion of the soup in a glass jar and take to work for multiple meals or snacks
Do you have any extra leftover veggies like zuchinni or cauliflower in your fridge? Roughly chop these and add them in with the pumpkin to avoid food wastage. Add ½-1 cup more water if the soup is too thick
Change the flavour of your soup by topping with chilli oil, roasted veggies, nuts, seeds or pulled pork
If you don’t have a pressure cooker you can make this recipe on the stove top in a large pot following the same instructions. Instead of pressure cooking for 30 minutes, simmer on medium heat for around 1 hour. You may need to add more water if the soup becomes too thick.
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