Pumpkin Stew

(Total Time: 25 MIN| Serves: 4)


1lb chopped pumpkin, peeled and cubed

1lb chopped butternut squash, peeled and cubed

1lb hard marrow, peeled and cubed

1 cup vegetable broth

1 cup heavy cream

¼ cup almond butter

1 onion, minced

4 cloves garlic, minced

2 tbsp. dried rosemary

salt and pepper


Warm the cream and almond butter in your Instant Pot until they form a smooth blend.
Add the broth and stir until combined evenly.
Add the remaining ingredients.
Seal and cook on Stew for 20 minutes.
Depressurize naturally.

Per Serving (Calories 450 | Total Fats 30g | Net Carbs: 4g | Protein 7g |Fiber: 6g)