Instant Pot Pumpkin Soup is incredibly creamy and filled with warm fall flavors. Made with fresh pumpkin, coconut cream, and spices, this is the perfect accompaniment to any holiday dish.
It is almost soup season! This easy recipe is timely for the cold nights of autumn. This is just one of the numerous instant pot recipes you can make this season. Make sure to try our famous Instant Pot Pumpkin Cheesecake, Sweet Potato Soup, and Pumpkin Risotto!
Pumpkin season is not complete without a warm bowl of soup and pumpkin pie. This easy instant pot pumpkin soup will quickly become a favorite on a chilly day.
The delicious soup is incredibly flavorful, heartwarming, and filling. It can be served as an appetizer or side dish. Made with simple ingredients and little effort this will become your go-to creamy pumpkin soup recipe.
The fruit is full of health benefits and that makes this dish nutritious as well. We were careful to use low-sodium broth in it and did not use the canned pumpkin puree.
And yes, it is a fruit! We are so accustomed to using it as if it were a vegetable but it is a fruit. Enough of this controversy, and read on to learn this easy instant pot recipe. Also, make sure to check our pumpkin recipes collection for more inspiration and delicious meals!
- Oil: Extra virgin olive oil, pumpkin oil, avocado oil, or coconut oil.
- Aromatics: Yellow onion, garlic cloves, fresh ginger, and red curry paste. Add some curry powder for extra flavor.
- Broth: For the vegetarian version use vegetable broth, or vegetable stock. Also, you can use chicken broth or chicken stock.
- Cream: We use coconut cream, also you can use heavy cream, half and half, or light coconut milk.
- Nut butter: Almond butter, peanut butter, or sunflower seeds butter.
- Fresh pumpkin: You only need the pumpkin flesh.
- Spices: Ground cinnamon, ground nutmeg, ground cloves.
- Seasoning: Salt, ground black pepper, and red pepper flakes.
How to make Instant Pot Pumpkin Soup:
- Sauté: Select the SAUTE function and add oil to the bottom of the pot to sauté onions, garlic, and ginger. Add in the curry paste and stir.
- Prepare the nut butter: In a small bowl mix the almond butter with just a bit of broth to thin it out.
- Add the other ingredients: Cancel the SAUTE function and add the remaining ingredients, except coconut cream.
- Pressure cook: Close and lock the lid and set the valve in sealing position. Set into HIGH PRESSURE, or SOUP function and then, cook for 10 minutes.
- Natural Pressure Release: After cooking, do a 15-minute natural release.
- Quick Pressure Release: After that, quick release the remaining pressure. Then, carefully open the lid.
- Blend: Stir in the coconut cream, then, using a ladle, transfer the soup into a heat-resistant blender or use an immersion blender to puree it.
- Serve: Garnish with pumpkin seeds, olive oil, coconut cream then, serve warm!
- Squash: Instead of pumpkin use butternut squash to make butternut squash soup.
- Canned: We prefer to use fresh pumpkin for this easy recipe, however, you can use a can of pumpkin puree to make it. Be careful to not confuse it with pumpkin pie filling.
- Protein: In addition, you can add some beans, shredded chicken, or turkey to make it heartier.
- Slow Cooker: Also, you can easily make this recipe for Slow Cooker Pumpkin Soup.
- Stove top: As an alternative make this vegan pumpkin soup on the stove.
It is fairly versatile and you can add more ingredients. Here are some suggestions:
- fried shallots
- roasted veggies like carrots
- roasted pumpkin seeds
Frequently Asked Questions:
What types of pumpkins are best to use to make this soup?
Look for sugar pumpkins or pie pumpkins. Jack-o’-lanterns are not ideal because they are not flavorful and quite watery. Good candidates would be butternut squash and sugar squash.
Can I make it in advance?
Yes, you can! It makes for a good freezer meal, so you can just reheat it for later. Refer to the storage instructions for details.
How to store it:
- Refrigerate: First, let the leftover easy pumpkin soup cool. After that, you can put it in an airtight container and keep it for about 3 to 4 days in the fridge.
- Freezer: Remember to let it cool completely. Then, transfer it to an airtight container with enough headspace to allow expansion of the liquid as it freezes. As an alternative transfer it to freezer bags, lay them flat in the fridge, and freeze for up to 3 months.
- Thaw: Before serving, thaw the pumpkin bisque in the fridge overnight. As an alternative, place it in a casserole dish under running warm water.
- To reheat: Transfer it to the fridge the night before to thaw. Reheat it on the stove after thawing. Add the cream after reheating.
More Soup Recipes:
Recipe Tips and Notes:
- Using the sauté function for your aromatics deepens the flavor and adds a caramelized touch. This yields a more improved flavor compared to simply tossing in the ingredients together.
- In addition, add dairy after pressure cooking. It may curdle and so, it is advisable to simply add it after.
- Use NPR or natural pressure release because it is safer. If you opt for a quick pressure release, the liquid may shoot out of the valve along with the steam.
- Be careful with blending. Allow the steam to escape as you blend it by removing the piece at the center of the lid.
- For a nice presentation, you can serve it in a carved-out squash or pumpkin.
Instant Pot Pumpkin Soup
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 2 tablespoons red curry paste
- 4 cups low-sodium vegetable broth (plus more if needed)
- 1 cup coconut cream
- 1/4 cup almond butter (or any other nut or seed butter)
- 6 cups diced pumpkin
- 1/2 teaspoon sea salt (plus more to taste)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon red pepper flakes (optional)
- Chopped fresh cilantro
- Toasted pumpkin seeds
- Drizzle of cream
- Select SAUTE function and wait for the IP to read HOT: add the oil and once simmering add the diced onion and saute for 2 minutes, stirring occasionally.
- Add garlic, ginger and the curry paste, stir to combine, and saute for 30 seconds.
- Thin out the almond butter with a small amount of broth, and set it aside.
- Cancel the SAUTE function and add the other ingredients: almond butter mixture, pumpkin cubes, broth, salt, and the other seasonings and spices. Stir to combine.
- Close the lid and seal the valve. Set into HIGH-PRESSUREand cook for about 10 minutes.
- Allow the pressure to naturally release for 15 minutes and then, release the valve.
- Stir in the coconut cream, then, using a ladle, transfer the soup into a heat-resistant blender to smoothen it. Give it a few pulses until it has the consistency you like.
- If needed add more broth or coconut cream to thin it out.
- Serve with your favorite toppings.