Instant Pot Pumpkin Soup

Catalina Castravet
By Catalina Castravet
5 from 9 reviews

Holiday Food Instant Pot Recipes Pumpkin Recipes Recipes Soups and Stews Thanksgiving Recipes Vegetarian

Cook time Cook time: 10 minutes

Instant Pot Pumpkin Soup makes for an easy and quick dish that is perfect for the chilly nights of autumn and winter! It is creamy, flavorful, and healthy!

It is almost soup season! This easy recipe is timely for the cold nights of autumn. This is just one of the numerous recipes that you can make with pumpkin. Try our pound cake, cheesecake bars, and pie versions! Isn’t it versatile?

Pressure Cooker Pumpkin Soup Recipe

The heartwarming soup can be done in under 30 minutes! That is the beauty of using the pressure cooker in preparing this rich soup.

You will also need some pantry items to complete this recipe as well and a good blender to make it smooth. Don’t worry, everything else will be a breeze!

The fruit is full of health benefits and that makes this dish extremely healthy as well. We were careful to use low-sodium broth in it and did not use the canned puree.

And yes, it is a fruit! We are so used to using it as if it were a vegetable but it is a fruit. A fruit is the part of a plant that contains the seeds, and that is exactly what a pumpkin is.

Enough of this controversy, and read on to learn this easy recipe.

How to make Instant Pot Pumpkin Soup:

  1. Sauté: Use the SAUTE function of the IP to sauté onions, garlic, and ginger in olive oil. Add in the curry paste.
  2. Add the other ingredients: Cancel the SAUTE function and add the other ingredients. Thin out the almond butter with a small amount of broth, and then, add it. Toss in the pumpkin cubes, broth, salt, and the other seasonings and spices.
  3. Pressure-cook: Close the lid and seal the valve. Set into HIGH PRESSURE, or SOUP function and then, cook for about 10 minutes. Then, allow the pressure to naturally equilibrate and then, release the valve.
  4. Blend: 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 pureed.
  5. Serve: Garnish and then, serve warm!

What types of pumpkins are best to use to make this soup?

Look for sugar or pie pumpkins. Jack-o’-lanterns are not ideal because they 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.

Instant Pot Pumpkin Soup add-ins:

It is fairly versatile and you can add more ingredients. Here are some suggestions:

  • bacon
  • cheese
  • croutons
  • fried shallots
  • roasted veggies like carrots
  • roasted pumpkin seeds

Instant Pot Soup Tips:

Note the following suggestions when making recipes like this:

  • 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.
  • Add dairy after the 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.

How to store it:

  • Refrigerate: You can put it in an airtight container after cooling it and keep for about 3 to 4 days.
  • 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. And when you choose to freeze it, do so without the cream. Simply add the dairy when you reheat it.
  • To reheat: Transfer it to the fridge the night before to thaw. Reheat it on the stove after thawing. Add the cream after reheating.

Recipe Tips and Notes:

  • In place of the coconut milk, you can add cream instead.
  • For a nice presentation, you can serve it in a carved out squash or pumpkin.
  • Be careful with blending. Allow the steam to escape as you blend it by removing the piece at the center of the lid.
  • Also, you can easily make this recipe in the Slow Cooker
Save Recipe
5 from 9 reviews

Instant Pot Pumpkin Soup

Instant Pot Pumpkin Soup makes for an easy and quick dish that is perfect for the chilly nights of autumn and winter! It is creamy, flavorful, and healthy!

Author: Catalina Castravet Serves: 6 servings
Prep time: 20 minutes Cook time: 10 minutes Total time: 45 mins








Nutrition information

Calories: 295 Carbohydrates: 17 Protein: 5 Fat: 25 Saturated Fat: 14 Sodium: 826 Potassium: 629 Fiber: 3 Sugar: 6 Vitamin A: 11009 Vitamin C: 13 Calcium: 76 Iron: 2
Save Recipe
Made This Recipe?

Show me what you made on Instagram or Facebook and tag me at @sweetnsavorymeals or hashtag it at #sweetnsavorymeals.

Get free recipes to your inbox!


Leave a reply


I bought everything for this tonight, I can't wait to try it!


Chrissie Baker

This is really interesting and just in time for soup season!


jade manning

Your Pumpkin Soup looks simply divine and full of flavor! I cannot wait to test this out!



Love pumpkin soup! One of my favorites for fall!



This creamy soup will definitely become one of my favorites!



Mmmm this looks like it's just packed with flavor!


Erin | Dinners,Dishes and Dessert

This looks incredibly delicious!


Blossom Smith

Great recipe! I made it tonight and the only thing I changed was to add shiitake and crimini mushrooms. It was delicious, thank you!


Marvin Retsky

Excellent recipe! Great taste! Substituted cashew cream for coconut cream and sautéed without oil, but everything else as written.


Glad you liked it Marvin. Thanks for your review!



Oh... My... Goodness! Best pumpkin soup ever! I've tried so many different recipes for pumpkin soup and none of them quite made it to my regular meal rotation. This one, however, is the best one I've ever made... And it's here to stay!


Yay so happy that you likes it :) and its so easy, right?



If you are using fresh pumpkins, do you oven roast and peel the skin first? Or just cube them raw? Thanks!


I cube them raw


Hannah M

This soup is delicious! My husband and I both agreed it was the best pumpkin soup we'd ever eaten (he said he thinks it is the best soup he's had, full stop), so thank you! We used jack o lantern (carving pumpkins left over from halloween) and actually found that they worked just fine for us - we had a beuatifully velvety soup.


Thank you Hannah for your feedback! Glad you loved it!


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.