• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Posh Journal
  • Recipes
  • Collections
  • Subscribe
  • About
    • Contact
    • Disclosure/Privacy Policy
menu icon
go to homepage
  • Recipes
  • Collections
  • Subscribe
  • About
    • Contact
    • Disclosure/Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Collections
    • Subscribe
    • About
      • Contact
      • Disclosure/Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Ɨ

    Homepage Ā» Recipes

    Pressure Cooker Pumpkin Soup - WITH RECIPE VIDEO šŸŽ„

    Published: Nov 11, 2019 Ā· Modified: May 23, 2020 This post may contain affiliate links Ā· This blog generates income via ads Ā· 21 Comments

    147 shares
    • Share6
    • Tweet
    • Yummly
    • Mix
    • WhatsApp
    • Flipboard
    • Telegram
    Jump to Recipe Jump to Video Print Recipe
    Pressure Cooker Pumpkin Soup

    A comforting pressure cooker pumpkin soup recipe. This creamy pumpkin is cooked in an instant pot and only requires 8 minutes of cooking time with quick release. It’s a naturally gluten-free soup that contains heavy cream but has no flour added. It’s also an easy fall soup recipe that anyone in your family can enjoy!

    Pressure Cooker Pumpkin Soup

    Jump to:
    • Why You'll Love this Pressure Cooker Pumpkin Soup:
    • PUMPKIN SOUP INGREDIENTS:
    • SOUP BASED INGREDIENTS:
    • TO THICKEN THE SOUP:
    • šŸ“– Recipe
    • Safety:Ā 
    • šŸ’¬ Comments

    Why You'll Love this Pressure Cooker Pumpkin Soup:

    This pressure cooker pumpkin soup is actually quite healthy, filling, and satisfying. The soup is thick and creamy, loaded with pumpkin, carrots, and butternut squash. This is an easy instant pot soup recipe to warm up your winter!

    How to Cook Pumpkin Soup in an Instant Pot

    The soup broth is seasoned with fall spices like ground sage and ground nutmeg. To balance out the sweet flavor, I also added a bit of ground cayenne pepper to elevate the flavor. Don’t worry, it’s not a spicy soup. Your kids won’t even notice the cayenne pepper in it.

    CHECK OUT MORE INSTANT POT SOUP RECIPES:

    • INSTANT POT CHICKEN CORN CHOWDER (STOVETOP INSTRUCTIONS INCLUDED)
    • INSTANT POT BACON LENTIL SOUP (SO HEARTY)
    • INSTANT POT SAUSAGE GNOCCHI SOUP (CREAMY ITALIAN GOODNESS)
    • INSTANT POT CAULIFLOWER SOUP (LOW-CARB)
    • INSTANT POT GREAT NORTHERN BEAN SOUP (the most favorited soup!)
    • INSTANT POT PEA SOUP – VEGETARIAN!
    • INSTANT POT ROOT VEGETABLE SOUP
    • INSTANT POT POTATO SOUP WITH BACON!
    • INSTANT POT ITALIAN SAUSAGE KALE SOUP
    Instant pot Pumpkin Soup

    PUMPKIN SOUP INGREDIENTS:

    In this recipe, I used 100% puree pumpkin soup that I purchased from local Trader’s Joe. If you prefer to use the fresh pumpkin, feel free to do so. You must replace the canned puree pumpkin with 3 cups of cubed fresh pumpkin and increase the cooking time to 10 minutes in an instant pot. Pumpkin is packed with vitamins and minerals, and it’s relatively low in calories and high in beta-carotene.

    Instant Pot Pumpkin Soup

    Butternut Squash: To make this winter soup, I added 4 cups of cubed butternut squash. If you have some leftover, be sure to use them to try out these other recipes: BUTTERNUT SQUASH PASTA SAUCE, SLOW COOKER BUTTERNUT SQUASH SOUP

    Pressure Cooker Pumpkin Soup

    SOUP BASED INGREDIENTS:

    To add flavor to the soup base I used a combination of carrot, onion, and garlic. I just threw these vegetables into the pot; no saute needed!

    Be sure to use spices!  To add a little kick to the soup I used a small amount of ground sage, nutmeg, and cayenne pepper.

    Pressure Cooker Pumpkin Soup

    TO THICKEN THE SOUP:

    To add creaminess to the soup, I added some regular heavy cream. You can also use half n half. Or, for a healthier alternative, feel free to use coconut cream. If you are a vegan, use any other non-dairy almond or cashew milk instead.

    Pressure Cooker Pumpkin Soup

    Leftover creamy pumpkin soup should last up to 3-4 days in the fridge or up to 3-4 months in the freezer. Please keep in mind that creamed soups sometimes separate when you defrost and reheat them due to the cream base. To fix this, you just need to whisk the soup by hand or with a blender.


    šŸ“– Recipe

    Pressure Cooker Pumpkin Soup
    4.86 from 7 votes

    Pressure Cooker Pumpkin Soup

    Rika
    This instant pot pumpkin soup is so creamy, filling and naturally gluten-free.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 8 mins
    Course Soup
    Cuisine American
    Servings 6
    Calories 241 kcal

    Equipment

    • An Instant Pot 6-quart
    • Hand Blender or High-Speed Blender

    Ingredients
     

    • 15 oz 100% pumpkin puree
    • 4 cups cubed butternut squash
    • 1 cup chopped carrots
    • 2 cups chopped onions
    • 1 tablespoon minced garlic
    • 3 cups broth
    • 1 cup heavy cream
    • ½ teaspoon salt, (use more according to your liking)
    • ¼ teaspoon black pepper
    • ¼ teaspoon ground sage, (use more according to your liking)
    • a pinch of nutmeg
    • ⅛ teaspoon ground cayenne pepper

    Instructions
     

    • Combine butternut squash, pumpkin puree, onions, carrots, garlic, and broth in the pressure cooker or instant pot.
    • Add the ground sage, nutmeg, cayenne pepper, salt, and black pepper.
    • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes with quick release.
    •  Allow the soup to cool for a few minutes before blending. Using a hand blender (immersion blender) to puree the soup until smooth.
    • Stir in the heavy cream or any other dairy or non-dairy milk. Adjust seasoning with salt and pepper if needed. Use the immersion blender to blend the soup until smooth.
    • Serve and enjoy!

    Video

    Notes

    If the broth is too thick to your liking, simply add warm broth and stir to combine.
    Or If the broth is too thin to your liking, turn Instant Pot back on and press Sauté button. Bring it back to a boil, stirring frequently until the liquid is reduced. Then add heavy cream.

    Safety: 

    Always allow the soup to cool for a few minutes before blending. Be sure to work in batches and only fill up only halfway if you want to blend the liquid in a blender or food processor.  Cover the lid with a folded dishcloth or thick kitchen towel and hold it down when blending. 
    If you are using an immersion blender, be sure to hold the bottom part of the blender a bit higher than the very bottom of your Instant Pot stainless steel pot so you don't scratch it. 

    Nutrition

    Calories: 241kcalCarbohydrates: 27gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 54mgSodium: 703mgPotassium: 650mgFiber: 5gSugar: 9gVitamin A: 25366IUVitamin C: 28mgCalcium: 111mgIron: 2mg
    Keyword pressure cooker pumpkin soup, instant pot pumpkin soup, pumpkin butternut squash soup
    Tried this recipe?Let us know how it was!


    More Recipes

    • Beer Braised Chicken Thighs
    • Hot Shrimp Dip
    • Southern Fried Cabbage with Bacon and Onions
    • Hot Spinach Artichoke Dip
    147 shares
    • Share6
    • Tweet
    • Yummly
    • Mix
    • WhatsApp
    • Flipboard
    • Telegram

    Reader Interactions

    Comments

      Did you like this recipe? Leave a star rating! I'd appreciate it! Cancel 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.

    1. Amber Killmon

      November 15, 2019 at 10:57 am

      Now so more than ever I'm convinced I need a pressure cooker. This looks delicious

      Reply
    2. Milo

      March 22, 2021 at 7:23 pm

      Why would you "make" a pumpkin soup by starting with a can of pumpkin puree from Trader's Joe [sic]? Goes to show that you can chuck anything in a pressure cooker and it will turn out OK.

      Reply
      • Rika

        March 22, 2021 at 10:20 pm

        Hi Milo,

        Thanks for sharing your honest feedback. I agree with you, I think the Instant Pot is the best tool to make Pumpkin soup from scratch. However, fresh pumpkin isn't available all year round for most people. Again, I appreciate that you taking the time to write a comment. I will share an Instant Pot Pumpkin soup from scratch soon! Stay tuned.

        Best,

        Rika

    3. Laurie

      June 06, 2021 at 5:12 am

      I added some diced bacon and pan fried it first to make it crispy and just adds that little bit more to it +++++ yummy

      Reply
      • Rika

        June 06, 2021 at 12:55 pm

        Thanks for sharing your feedback, Laurie! The bacon makes the soup taste better.

    « Older Comments

    Primary Sidebar

    How I Relax with Straight Up Tea

    Hi, I'm Rika! Through Posh Journal I share my passion for food, travel and other things I enjoy along the way.Ā  Don’t let the name fool you, most of my recipes are easy to cook and can be enjoyed on a daily basis.Ā 

    More about me

    Popular Posts

    • Healthy Baked Chicken Tenders (Oven-Fried Chicken Strips)
    • Fish Soup (Flavorful and Easy!)
    • Roasted Baby Potatoes with Rosemary and Garlic
    • Perfect Lemon Pepper Chicken Thighs

    Featured On

    As Featured On

    © 2022–2023 poshjournal

    147 shares
    • 6