1 tsp
6 slice(s)
4 cup(s)
1/2 tsp(s)
1/2 tsp(s)
1 tsp
1/2 cup(s)
1/8 cup(s)
1 15-ounce can
1 tsp
60 g
960 g
1 g
1.5 g
1 g
119 g
425 g
Add the bacon to the Instant Pot. Turn to Saute and cook until crisp. Remove cooked bacon and reserve.
Add the pumpkin puree, chicken broth, salt, pepper, garlic, and thyme.
Close and lock the lid. Set to SOUP.
When the time is up, perform a quick release. Whisk in the heavy cream.
Ladle into serving bowls and top with reserved bacon and pumpkin seeds.
0 Servings Fruits / 70.9 Servings Vegetables
Calories: 180.3
Omega-6 / Omega-3 ratio: 9 : 1
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