Maple-Bourbon Pumpkin Soup

Ready in: 45 min | Prep: 20 min | Cook: 21 min | Servings: 2/4/6/8/10 (6 Quart / 8 Quart)

1. Cut an opening around the pumpkin stem large enough for your hand to fit into the pumpkin and discard the stem. Scrape out seeds and any loose stringy parts. Reserve seeds for another use, if desired.
2. Pour 1 cup water into the inner steel pot of the pressure cooker. Place the trivet inside and set the pumpkin cut-side down on the trivet.
3. Lock the pressure cooker lid and set the valve to Sealing. Select Pressure Cook (Manual) mode and cook for 12 minutes on HIGH pressure. Set the steam vent to Venting to quick-release the pressure.
4. Remove the pumpkin from the pressure cooker and let sit until cool enough to handle. Scrape the pulp from the skin and place the pulp in a bowl.
5. Remove the water from the inner steel pot and dry it. Heat the oil in the pressure cooker on Sauté mode, High heat. Sauté the onion until slightly tender, 3 to 4 minutes. Add the garlic and sauté until the onion starts to brown, 1 to 2 minutes more. Pour the bourbon over the onion mixture and scrape up the browned bits on the bottom of the pot using a wooden spoon. Select Cancel. Add the pumpkin, broth, salt and pumpkin pie spice to the pressure cooker.
6. Lock the lid and set the valve to Sealing. Select Pressure Cook (Manual) mode and cook for 5 minutes on High pressure. Set the steam vent to Venting to quick-release the pressure.
7. Stir the maple syrup and heavy cream into the pumpkin mixture. Using an immersion blender, blend the soup until a smooth, creamy consistency is reached. Adjust salt if needed.

Mealthy Tip: Pie pumpkins (also called sugar pumpkins) have more flesh and a creamier, sweeter taste than carving pumpkins, which tend to be more watery and stringy. If the pumpkin does not fit in the pressure cooker, cut it in half and set it on top of the trivet, flesh side down. Save the seeds and roast them. Use chicken broth instead of vegetable broth for a richer flavor.