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    Home » Recipe Index » Instant Pot Recipes

    Instant Pot Pumpkin Soup

    Posted on Jan 20, 2023 · Last Updated on May 22, 2024 by Sharmila Kingsly

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    Instant Pot Pumpkin Soup is a perfect and delicious soup made with pumpkin puree. It is creamy light and vegan too. This Instant Pot version is a one pot and it takes just 30 mins to cook up the soup.

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    Instant Pot Pumpkin Soup
    Jump to:
    • Ingredients
    • How to make Pumpkin Soup in Instant Pot
    • Tips & Variations
    • Serving Suggestions
    • Storing Options
    • Similar Recipes
    • 📖 Recipe

    Ingredients

    Pumpkin Puree - I am using my homemade Pumpkin Puree to prepare the soup. You can make the soup with canned ones or homemade puree. Check my homemade pumpkin puree post to make your own pumpkin puree.

    Coconut Milk - You can use homemade or Store-bought Coconut Milk. Never look for a replacement for coconut milk in this recipe. Other vegan Milk can definitely be used. But taste-wise coconut milk is my recommendation.

    Onion & Garlic - Use fresh onions and garlic for the soup. They give an awesome flavor.

    Salt and Pepper - Add as per your taste.

    How to make Pumpkin Soup in Instant Pot

    Switch on the Instant Pot in saute mode. Add oil. Wait for a min for the oil to get hot. Add finely chopped garlic and saute for a min.

    Switch on IP ,. In Saute mode add oil and garlic

    Next, add onions and saute until the onions are soft.

    add onions and cook

    Add chopped carrots and saute for a few secs.

    add chopped carrots

    Next, add the pumpkin puree. I had homemade pumpkin puree so I went ahead with that. You can also use canned or store-bought pumpkin puree.

    add pumpkin puree

    Combine well and add the required Salt and Pepper Powder.

    add required salt and pepper

    Next, add 1.5 cups of Water or Vegetable broth. Mix well and close the Instant Pot. Set 10 mins in high pressure.

    add water or broth. Cook for 10 mins in high pressure

    Once the time is up. Wait for 5 mins and then do a quick release and open the InstantPot. Using an immersion blender blend well to a soupy consistency.

    after 5 mins do quick release and open IP

    Add 1 cup of Coconut Milk. Switch on the Instant Pot in saute mode. Cook for 2 mins and switch off.

    add coconut milk and cook for a min

    Finally garnish the soup with pumpkin seeds, red chili flakes, and coriander leaves.

    add garnish and pumpkin soup is ready to serve

    Delicious Instant Pot Vegan Pumpkin Soup is now ready.

    Instant Pot Pumpkin Soup

    Tips & Variations

    • You can also try the same recipe with butternut squash puree.
    • Feel free to add cream or half and half in place of coconut milk if you prefer
    • You can also try the same recipe in stovetop.

    Serving Suggestions

    Serve hot. Top with chili flakes and pepper powder or any seasonings you prefer. Goes well with Bread or Breadsticks.

    Storing Options

    Pumpkin soup stays good for 3 or 4 days in the fridge. You can also freeze it for 2 months and use it. Heat or Microwave the frozen soup and consume it as needed.

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      Lemon Chicken Orzo Soup - Instant Pot
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      Vegan Chickpea Soup
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      Instant Pot Mediterranean Lentil Soup
    • Almond Broccoli Soup

    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

    📖 Recipe

    Instant Pot Pumpkin Soup
    Print Recipe Pin Recipe
    5 from 1 vote

    Instant Pot Pumpkin Soup

    Instant Pot Pumpkin Soup is a perfect and delicious soup made with pumpkin puree. It is creamy light and vegan too.
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Course: Soup
    Cuisine: American
    Servings: 4
    Calories: 224kcal
    Author: Sharmila Kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Equipment

    • Instant Pot 6 Qz
    • Instant Pot 6 Qz

    Ingredients

    • 1 tbsp Olive oil
    • 8 cloves Garlic
    • 1 Onion finely chopped
    • 1 carrot
    • 2 cups Pumpkin Puree
    • 1.5 cups Water
    • 1 tsp Pepper powder
    • Salt to taste
    • 1 cup Coconut Milk
    • 1 tbsp Pumpkin seeds for garnish
    • 1 tbsp Red Chilli Flakes optional
    • 2 tbsp cilantro finely chopped.

    Instructions 

    • Switch on the Instant Pot in saute mode. Add oil. Wait for a min for the oil to get hot. Add finely chopped garlic and saute for a min.
    • Next, add onions and saute until the onions are soft.
    • Add chopped carrots and saute for a few secs.
    • Next, add the pumpkin puree. I had homemade pumpkin puree so I went ahead with that. You can also use canned or store-bought pumpkin puree.
    • Combine well and add the required Salt and Pepper Powder.
    • Next, add 1.5 cups of Water or Vegetable broth. Mix well and close the Instant Pot. Set 10 mins in high pressure.
    • Once the time is up. Wait for 5 mins and then do a quick release and open the InstantPot. Using an immersion blender blend well to a soupy consistency.
    • Add 1 cup of Coconut Milk. Switch on the Instant Pot in saute mode. Cook for 2 mins and switch off.
    • Finally garnish the soup with pumpkin seeds, red chili flakes, and coriander leaves.
    • Delcious Instant Pot Vegan Pumpkin Soup is now ready.

    Video

    Notes

    Tips & Variations
    • You can also try the same recipe with butternut squash puree.
    • Feel free to add cream or half and half in place of coconut milk if you prefer
    • You can also try the same recipe in stovetop.
    Serving Suggestions
    Serve hot. Top with chili flakes and pepper powder or any seasonings you prefer. Goes well with Bread or Breadsticks.
    Storing Options
    Pumpkin soup stays good for 3 or 4 days in the fridge. You can also freeze it for 2 months and use it. Heat or Microwave the frozen soup and consume it as needed.

    Nutrition

    Serving: 1portion | Calories: 224kcal | Carbohydrates: 14.5g | Protein: 3.2g | Fat: 18.8g | Saturated Fat: 13.4g | Sodium: 972mg | Potassium: 418mg | Fiber: 4.1g | Sugar: 6g | Calcium: 55mg | Iron: 2mg
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

    Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

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      Instant Pot Kung Pao Chicken
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      Instant Pot Hot Chocolate
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      Instant Pot Beans and Rice
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      Chicken Lettuce Wraps

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    Sharmila Kingsly

    Hi, I'm Joshie!

    Food Blogger, Biryani Lover , Software Engineer .. In no particular order.I love to cook and that is why I am here!! Welcome to my space!!. 

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