Instant Pot Butternut Squash Soup with Chorizo

For a light and elegant autumn dish that you can prepare in a quick pot, our savory pumpkin soup with nuts is perfect. This instant potted butternut squash soup is the perfect recipe to add an autumnal vibe. With chorizo sausage and spices such as cumin and ground chili pepper, as well as the inherent sweetness of pumpkin, this instant pot soup adds seasonal warmth to the dish. It's excellent when served with crusty bread and green salad as a light main course, but it's also a fantastic appetizer served in small portions. A quick and flavorful version of the classic butternut squash soup, our potted version offers a delicious mix of textures and flavors in every bite, thanks to the fillings that make the dish as beautiful as it is delicious.
Turn on the "Stew" mode in the instant pot. Add the chorizo; cook, stirring frequently, until browned and crisp, about 6 minutes. Use a slotted spoon to transfer the chorizo to a plate, leaving the droplets in the instant pot.Add the olive oil to the filling in the instant pot and heat until golden brown, about 1 minute. Add the onion and 1/2 teaspoon salt; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic, cumin, and chili powder and cook, stirring constantly, until fragrant, about 1 minute.Add the pumpkin and chicken stock to the instant pot. Cover the pan with a lid and turn on the manual setting with "high pressure", making sure that the steam valve is closed. Cook for 8 minutes (it will take about 10 minutes for it to heat up).Carefully open the steaming valve and allow the steam to escape completely, about 3 minutes. Turn off cooking in the instant pot.Add the remaining 1 teaspoon of salt to the pumpkin mixture. Whisk the mixture in an immersion blender until smooth, about 2 minutes. Divide the soup into 6 plates; top each with sour cream, pepitas, and chopped chorizo.