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    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

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    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 

    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.

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    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

    Sodium: 703mgCalcium: 111mgVitamin C: 28mgVitamin A: 25366IUSugar: 9gFiber: 5gPotassium: 650mgCholesterol: 54mgCalories: 241kcalSaturated Fat: 9gFat: 15gProtein: 3gCarbohydrates: 27gIron: 2mg
    Keyword pressure cooker pumpkin soup, instant pot pumpkin soup, pumpkin butternut squash soup
    Tried this recipe?Let us know how it was!


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    Reader Interactions

    Comments

    1. Amber Myers

      November 13, 2019 at 9:44 am

      This soup looks so delicious! I always enjoy soups when it's cold out. And I love my pumpkin stuff.

    2. Jeanette

      November 13, 2019 at 10:58 am

      This is totally going to happen! I have a pressure cooker and I love using it. I have never tried pumpkin soup but I love pumpkin anything so I can't see how I wouldn't like it.

    3. Jenn@Engineermommy

      November 13, 2019 at 11:22 am

      I love easy instant pot soups for meals during the cold winter months. This pumpkin soup recipe looks delicious and perfect for the coming season.

    4. GiGi Eats

      November 13, 2019 at 11:27 am

      We just got an INSTA-POT so we could totally make this! And THIS GIRL lovesssssss all things pumpkin so I am ready!! Going to the grocery store later today šŸ™‚

    5. Tasheena

      November 13, 2019 at 2:44 pm

      I wish I had everything on hand to give this recipe a try right now. It looks so yummy and perfect for this time of year.

    6. Shelley R Zurek

      November 13, 2019 at 4:09 pm

      5 stars
      My Daughter just made pumpkin soup and didn't love it. She said the butternut soup she made was much better. With this recipe I can sure see why she loved it.

    7. Chef Dennis

      November 13, 2019 at 4:13 pm

      Yum! This pressure cooker pumpkin soup recipe looks really creamy and delicious. Perfect to have after a long and tiring day!

    8. Theresa

      November 13, 2019 at 7:21 pm

      5 stars
      I LOVE soup this time of year and eat it several times a week. I am going to have to bust out my pressure cooker and give this recipe a try. It looks so comforting and delicious!

    9. Jamie H

      November 13, 2019 at 8:13 pm

      I just love all things pumpkin, especially if they're easy to make like this soup! This will be perfect for our cold weather!

    10. Ruth I

      November 14, 2019 at 5:37 am

      5 stars
      I'd love to taste this kind of soup! It looks perfect and I want to try this recipe.

    11. Lynndee

      November 14, 2019 at 6:02 am

      We've been having some winter temps around here and that soup would be really perfect for dinner. Looks so good!

    12. Kathy

      November 14, 2019 at 6:16 am

      I have never tried pumpkin soup before. I would really love to give this a try. I do love pumpkin, so I'm sure this is delicious too.

    13. Rena

      November 14, 2019 at 7:06 am

      I'm not a fan of the pumpkin but I have a friend that is going to love this recipe! Would make great gifts!

    14. Ana

      November 14, 2019 at 10:48 am

      5 stars
      I love pumpkin and this soup looks super delicious and perfect for this season! I'd love to give it a try this weekend!

    15. Terri Steffes

      November 14, 2019 at 3:55 pm

      5 stars
      It looks incredible. I would love this. I would enjoy cuddling up to the fireplace with this soup and some crusty bread and a big glass of merlot.

    16. Catalina

      November 15, 2019 at 12:08 am

      5 stars
      I am always looking for new recipes for my Instant Pot! This soup looks fabulous for these cold days!

    17. 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

    18. 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.

    19. 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

    20. 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

    21. Rika

      June 06, 2021 at 12:55 pm

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

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