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Dinner, Lunch, Main Course, Soup
Instant Pot Pumpkin Soup
5
minutes
minutes
20
minutes
minutes
25
minutes
minutes
Servings:
4
people
Author:
Alpa Jain
Delicious and hearty pumpkin soup is a perfect comfort food for the fall. Check out this easy recipe to make pumpkin soup in the Instant Pot with pumpkin puree. It can be made vegan by using coconut milk instead of heavy cream.
Equipment
Instant Pot 6 qt
Hand blender
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.
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).
Garnish with pumpkin seeds, thyme, and optionally some cream or coconut milk while serving.
Nutrition
Calories:
150
kcal
(8%)
|
Carbohydrates:
21
g
(7%)
|
Protein:
4
g
(8%)
|
Fat:
7
g
(11%)
|
Saturated Fat:
3
g
(19%)
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.003
g
|
Cholesterol:
13
mg
(4%)
|
Sodium:
627
mg
(27%)
|
Potassium:
451
mg
(13%)
|
Fiber:
5
g
(21%)
|
Sugar:
10
g
(11%)
|
Vitamin A:
19804
IU
(396%)
|
Vitamin C:
11
mg
(13%)
|
Calcium:
72
mg
(7%)
|
Iron:
2
mg
(11%)