A new year is here!! 🎉 And after loads of festive treats and meals, it’s good to get back to normal. Though let’s be real, we still have some treats around 😉🍪🍫🍬
So today I chose to make this pumpkin butternut squash bisque, since I had leftover roasted pumpkin from the freezer I wanted to use up. Once prep was done, it cooked in 14mins on high pressure, which was great! As for the soup itself, it wasn’t bad, but honestly not too much flavour. Nothing more vegetables and spices couldn’t fix though. I would say it’s a good base and for now hot sauce will add just the right kick it needs for us this time around.
Bon Appetite Everyone!! ☺️