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Ingredients
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1 tablespoon butter
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½ pound pork sausage
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½ cup chopped onion
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1 (15 ounce) can pumpkin puree
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3 cups chicken broth
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⅓ cup heavy cream
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¾ teaspoon salt, or to taste
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½ teaspoon crumbled dried sage
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¼ teaspoon granulated garlic
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function and allow pot to heat. Add butter and melt. Add sausage and chopped onion. Stir until sausage is crumbled and onions are browned, about 5 minutes. Stir in pumpkin and 1 cup of chicken broth. Add remaining 2 cups chicken broth, 1 cup at a time, stirring well after each addition. Close and lock the lid. Cancel Saute function.
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Select Soup setting according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream, salt, sage, and garlic. Serve immediately.
Nutrition Facts (per serving)
198 | Calories |
15g | Fat |
8g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 198 | |
% Daily Value * | |
Total Fat 15g | 20% |
Saturated Fat 7g | 36% |
Cholesterol 48mg | 16% |
Sodium 1399mg | 61% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 2g | 8% |
Total Sugars 4g | |
Protein 7g | 14% |
Vitamin C 5mg | 5% |
Calcium 40mg | 3% |
Iron 1mg | 8% |
Potassium 273mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.