It is fall and it is all about pumpkins. Pumpkin soup is a delicious and comforting soup for cooler days. This is an easy Instant Pot pumpkin soup recipe made with canned pumpkin puree. It is quick and convenient to make. It can also be made vegan by using coconut milk.
If you have a lot of pumpkin puree to use up, you can make pumpkin dinner rolls and sweet pumpkin bread. Desserts like pumpkin ice cream, pumpkin cheesecake ice cream, pumpkin cupcakes, and pumpkin mousse are sure to please your taste buds.
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Ingredients
I have made this creamy pumpkin soup with store bought pumpkin puree, carrots, celery, onion, and garlic. For flavor, I have added some thyme and pumpkin spice. To balance the warm flavors, a little bit of sweetness comes from a sweetener like agave nectar.
To make it creamy, I have added heavy cream but coconut milk can be used as well to make it vegan. While serving roasted pumpkin seeds or pepitas are sprinkled on the top to add a nice crunch while you enjoy every spoon of it.
Instructions
Making pumpkin soup in the Instant Pot is very easy once you have prepped all the ingredients. Since the soup will be blended into a puree, ingredients like celery, carrots, garlic, and onion can be cut into chunks to save time.
Step 1: Gather all the ingredients.
Step 2: Add all the ingredients to the Instant Pot liner except heavy cream, sweetener, and pepitas.
Pressure cook all the ingredients for 5 minutes on high pressure mode and then let the pressure release manually for 10 minutes. Release the remaining pressure manually by moving the pressure knob to the venting position.
Blend the soup using an immersion bender or in a standalone high speed blender like Vitamix. Add the heavy cream, sweetener, and adjust salt to taste.
Step 3: Pressure cook on high pressure mode for 5 minutes.
Step 4: Blend into a smooth puree and add cream and sweetener.
Substitutions
- Coconut milk - instead of heavy cream, you can coconut milk to make it vegan.
- Sweetener - use a sweetener of your choice like maple syrup or brown sugar instead of agave nectar.
You may also like this Instant Pot butternut squash soup, Instant Pot carrot soup, and Instant Pot cauliflower soup for comforting fall days.
Serving suggestions
I also like to serve pumpkin soup with some pepitas, a little bit of cream and some thyme. I like to serve sourdough bread, French bread, breadsticks and garlic knots with it.
To make it convenient air fryer frozen breadsticks and air fryer frozen garlic knots can be served. A bread bowl is a great choice to serve pumpkin soup.
Equipment
I have made this delicious and creamy pumpkin soup in the 6 qt. Instant Pot. To blend it, I have used an immersion blender. A standalone blender like Vitamix can also be used.
Storage
Pumpkin soup can be stored in the fridge for 3-4 days in an air tight container. When you plan to eat, you can reheat it in the microwave, stovetop, or in the Instant Pot.
I also like to freeze pumpkin soup in freezer safe containers or ziplock bags for upto 3 months and just put it in the fridge overnight to thaw it. It can be reheated in the microwave or stovetop.
Top tip
To make pumpkin soup, you will need pumpkin puree. If you are using store bought one, just ensure that you buy the pumpkin puree or the can will say pumpkin and not pumpkin pie filling.
Related
If you enjoyed this recipe, you may also like
- Carrot soup
- Cauliflower soup
- Instant pot vegan soups
- Pumpkin bread in air fryer
- Bread machine pumpkin bread
- Pumpkin mousse
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📖 Recipe
Instant Pot Pumpkin Soup
Equipment
Ingredients
Soup list
- 1 can Pumpkin puree (15 oz. can)
- 1 teaspoon Pumpkin pie spice
- 3 Cloves Garlic (large)
- 1 large Carrot (peeled, cut)
- 1 cup Onion (medium, cubed)
- 2 stalk Celery (cut)
- 2 cup Vegetable stock (or water)
- 1 teaspoon Salt (to taste)
- ⅛ teaspoon Thyme
To be added later
- 3 tablespoon Heavy cream (or coconut milk)
- 1 tablespoon Blue Agave sweetener (or sweetener of choice)
- 2 tablespoon Pumpkin seeds (while serving, to taste)
Instructions
- Add all the ingredients from the "soup list" into the Instant Pot liner.1 can Pumpkin puree, 1 teaspoon Pumpkin pie spice, 3 Cloves Garlic, 1 large Carrot, 1 cup Onion, 2 stalk Celery, 2 cup Vegetable stock, 1 teaspoon Salt, ⅛ teaspoon Thyme
- Close and lock the lid.
- Pressure cook on high-pressure mode for 5 minutes. (set the 'keep warm' setting on)
- Allow the pressure to release naturally for 10 minutes.
- Release any remaining pressure manually by turning the pressure knob to the venting position.
- Using an immersion hand blender, blend into a smooth soup.
- Adjust salt to taste and add pepper.
- Add sweetener and heavy cream (or coconut milk).3 tablespoon Heavy cream, 1 tablespoon Blue Agave sweetener
- Garnish with pumpkin seeds, thyme, and optionally some cream or coconut milk while serving.2 tablespoon Pumpkin seeds
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