The Madras is a cool drink that you may make by combining vodka, cranberry juice, and orange juice.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon butter
- ½ pound pork sausage
- ½ cup chopped onion
- 1 (15 ounce) can pumpkin puree
- 3 cups chicken broth
- ⅓ cup heavy cream
- ¾ teaspoon salt, or to taste
- ½ teaspoon crumbled dried sage
- ¼ teaspoon granulated garlic
Instructions
- 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.
- Select Soup setting according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- 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
| Calories | 198 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 7 g |
| Sodium | 1399 mg |
| Sugars | 4 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe! I do use fresh garlic, deglaze the pan with about 1/2 cup white wine, and increase the sage to taste. (I love sage)
I am not a big fan of pumpkin, so I was kind of leery about this, but it is delicious. The pumpkin just adds some deeper tones to the soup. Also love how easy it is to make.
heavenly divine
Easy to make and very good!
Great fall soup! I doubled the recipe and the family enjoyed it for dinner with leftovers for lunch the next day. My daughter was not crazy about the sage. Next time I may reduce the amount of sage that I add.
I made this with exactly the same recipe, but used a traditional pot on the stove instead of a pressure cooker. It is absolutely delicious. I would eat this even if I were not trying to cut carbs.
This is one of the best soups I’ve made. Absolutely delicious! My family likes sausage so I went ahead and put on the entire pound. So I added some extra pumpkin and broth to make up for it. I will definitely make again.
Excellent!! I wouldn’t change a thing.
Simple and delicious just as it is!
Would definitely make it again. Added a quarter teaspoon of cinnamon and allspice.
Very tasty soup! I made a couple of changes because of the ingredients I had available. I used turkey sausage in place of the pork sausage and full-fat coconut cream in place of heavy cream. I also used garlic salt instead of plain salt as my family loves the garlic flavor. The soup came out very creamy. I will definitely make this again!
This was such an interesting soup! It compares to nothing we’ve ever had before. It’s got a nice zing to it, but still manages to be mellow. The only thing I did differently was to use maple breakfast sausage and low sodium chicken bullion, as that was all I had on hand. My husband is VERY finicky, and he ate a full crock and came back for more. Thanks for the recipe!