Instant Pot Pumpkin Soup is rich, creamy and so easy to make in the pressure cooker. A simple recipe that’s perfect for fall, winter or anytime you’re craving a healthy and delicious soup.
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Soup season is an absolute favorite around here. We are actually one of those people that love soup all year round. They are just so easy to make and the best kind of comfort food on a chilly day.
This Instant Pot Pumpkin Soup is deliciously creamy and comes together quickly in an Instant Pot multi-cooker.
I can’t thing of anything better than a warm bowl of comforting soup on a cold day. And with this easy instant pot recipe, I love that the Instant Pot does all the work. You can just throw everything in the pot, wait, and blend it up when it’s done.
You can also use a slow cooker or dutch oven but I especially love to make soups in the Instant Pot because it is SO easy and fuss-free!
Another great thing about this healthy pumpkin soup is that it’s naturally gluten free, low carb, vegan, paleo, keto-friendly and Whole30 compliant. Made with a medley of pumpkin, chicken or vegetable broth, onions and spices and coconut cream.
Each spoonful is filled with a hearty down-to-earth flavor.
WHAT INGREDIENTS DO YOU NEED TO MAKE INSTANT POT PUMPKIN SOUP?
This keto pumpkin soup is extremely simple to make with just a few pantry ingredients you probably already have.
- avocado oil
- onion
- fresh ginger
- garlic
- pumpkin puree
- salt and pepper
- nutmeg
- turmeric
- chicken stock or vegetable broth
- full-fat canned coconut milk
HOW TO MAKE INSTANT POT PUMPKIN SOUP:
- Press the SAUTE button on your Instant Pot, once it’s hot, add oil and onions and cook until slightly soft, stirring frequently
- Stir in the ginger and garlic and cook for another 20-30 seconds until fragrant. Add the pumpkin, salt, pepper, nutmeg, turmeric and cook until warm.
- Hit CANCEL, pour in the chicken broth, and deglaze bottom of pot to make sure pumpkin isn’t stuck to bottom. Place lid on Instant Pot, turn vent to Sealing position, and hit MANUAL or PRESSURE COOK / HIGH for 5 minutes
- The Instant Pot will take a few minutes to reach pressure. Allow a 5-minute natural release, then do a gradual quick release to release remaining pressure
- When pin drops, open lid, and stir. Use immersion blender to blend soup until slightly thick and creamy. Stir in the coconut milk and serve with pumpkin seeds / pepitas, parsley and more coconut cream if desired.
CAN I MAKE PUMPKIN SOUP IN THE SLOW COOKER?
- Yes, absolutely. You simply add all the ingredients (minus the coconut milk) in a 5-6-quart slow cooker
- Cook on LOW for 4 hours or HIGH for 2-3 hours.
- Use your immersion blender and blend until smooth. Stir in coconut milk.
WHAT IF I DON’T HAVE AN INSTANT POT – CAN I MAKE PUMPKIN SOUP ON THE STOVE?
- To make this easy pumpkin soup on the stove, you would simply saute the onions in a large pot or dutch oven.
- Add the rest of the ingredients (minus the coconut cream) into the pot. Bring to a boil then lower the heat and simmer for 20 minutes. Use an immersion blender to blend until smooth. And finally, stir in coconut milk.
More recipes you might like:
Instant Pot Pasta E Fagioli Soup
- 1 tablespoon avocado oil
- 1/3 cup chopped onions (1 small onion)
- 2 teaspoons fresh ginger , peeled
- 3 cloves garlic , sliced
- 1 15- ounce can pure pumpkin
- salt and pepper , to taste
- 1 teaspoon nutmeg
- 1/2 teaspoon turmeric
- 2 cups chicken broth or vegetable broth
- 1 cup full fat canned-coconut milk
Press the SAUTE button on your Instant Pot, once it's hot, add oil and onions and cook until slightly soft, stirring frequently
Stir in the ginger and garlic and cook for another 20-30 seconds until fragrant. Add the pumpkin, salt, pepper, nutmeg, turmeric and cook until warm.
Hit CANCEL, pour in the chicken broth, and deglaze bottom of pot to make sure pumpkin isn't stuck to bottom. Place lid on Instant Pot, turn vent to Sealing position, and hit MANUAL or PRESSURE COOK / HIGH for 5 minutes
The Instant Pot will take a few minutes to reach pressure. Allow a 5-minute natural release, then do a gradual quick release to release remaining pressure.
When pin drops, open lid, and stir. Use immersion blender to blend soup until slightly thick and creamy. Stir in the coconut milk and season with more salt and pepper, as needed.
Serve with pumpkin seeds / pepitas, parsley and more coconut cream if desired.
Olivia -
Yum, we loved this! Even my husband who is not usually a soup fan! Thank you!