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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! #pumpkinsoup #souprecipes #pumpkin #thanksgiving #sweetandsavorymeals #instantpot #pressurecooker

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!

Course Main Course, Soup
Cuisine American
Keyword Instant Pot Pumpkin Soup
Prep Time 20 minutes
Cook Time 10 minutes
NPR 15 minutes
Total Time 45 minutes
Servings 6 servings
Calories 295 kcal
Author Catalina Castravet

Ingredients

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

Toppings:

  • Chopped fresh cilantro
  • Toasted pumpkin seeds
  • Drizzle of cream

Instructions

Sauté:

  1. 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.
  2. Add garlic, ginger and the curry paste, stir to combine and saute for 30 seconds.
  3. Thin out the almond butter with a small amount of broth, and set it aside.
  4. 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.

Pressure-cook:

  1. Close the lid and seal the valve. Set into HIGH-PRESSUREand cook for about 10 minutes.
  2. Allow the pressure to naturally release for 15 minutes and then, release the valve.

Blend:

  1. 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.
  2. If needed add more broth or coconut cream to thin it out.
  3. Serve with your favorite toppings.
Nutrition Facts
Instant Pot Pumpkin Soup
Amount Per Serving
Calories 295 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g88%
Sodium 826mg36%
Potassium 629mg18%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 6g7%
Protein 5g10%
Vitamin A 11009IU220%
Vitamin C 13mg16%
Calcium 76mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.