Contributed By: Adventures in Freeze Drying: For Beginners
This makes enough for 8-10 servings, or about 2 medium Harvest Right freeze dryer trays.*
Directions:
- Using Instant Pot, sauté onion and garlic using coconut oil.
- Add Squash and potato, stir to combine, cook for a few minutes until squash begins to
soften, stirring occasionally.
- Add all other ingredients except Coconut Milk. Stir to combine. Close Instant Pot
- Press the “Manual” button and set the timer to 10 minutes on high pressure. Let the
pressure release manually at the end of the cycle.
- Using an immersion blender or pouring carefully into a large blender, puree the soup. Blend until smooth.
- Add the coconut milk and additional seasonings to taste. Blend to combine
- Top with toasted pumpkin seeds, coconut cream, dash of smoked paprika if desired.
- Pour into trays and pre-freeze before freeze drying, then Freeze Dry.
- Store Appropriately (See Tips and Tricks for storage help)
Cycle Time:
I miss froze my soup so it was too thick. Cycle time was 56 hours in Medium with Premier Pump.
Rehydrate:
I powdered mine. Mine rehydrated at a 1:2 ratio powder to liquid. This can be thicker or thinner to taste.
*Large Tray = 8 Cups/tray Medium = 6 Cups/Tray Small = 4 Cups/Tray
Cycle times & rehydration for reference only. Your results may vary.
Comments (1)
In the written recipe it says 1:2 ratio for rehydration but in the video you use a 1:1 ratio. Which do you prefer?