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!
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!
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
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.
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
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.
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.
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.
š Recipe
Pressure Cooker Pumpkin Soup
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
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.
Amber Myers says
This soup looks so delicious! I always enjoy soups when it's cold out. And I love my pumpkin stuff.
Jeanette says
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.
Jenn@Engineermommy says
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.
GiGi Eats says
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 š
Tasheena says
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.
Shelley R Zurek says
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.
Chef Dennis says
Yum! This pressure cooker pumpkin soup recipe looks really creamy and delicious. Perfect to have after a long and tiring day!
Theresa says
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!
Jamie H says
I just love all things pumpkin, especially if they're easy to make like this soup! This will be perfect for our cold weather!
Ruth I says
I'd love to taste this kind of soup! It looks perfect and I want to try this recipe.