Pumpkin beetroot soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk is lower in calories and can be a dairy alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Chop garlic and pumpkin.

Wash and cut the potato into pieces.

Heat oil in a pressure cooker.

Add chopped garlic to the hot oil and sauté until light brown.

Add chopped pumpkin and beetroot to the cooker.

Add enough water to cover the vegetables.

Cover the cooker and pressure cook the vegetables.

After 5 minutes, turn off the gas and release the pressure.

Blend the soup directly in the cooker until smooth.

Serve hot, garnished with more herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary