Instant Pot Pumpkin Soup is a perfect and delicious soup made with pumpkin puree. It is creamy light and vegan too.
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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.
Toppings - I am using red chili flakes, Pumpkin soup, and cilantro. Feel free to add anyone you prefer
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.
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.
Delicious Instant Pot Vegan Pumpkin Soup is now ready.
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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📖 Recipe
Instant Pot Pumpkin Soup
Standard 1 cup measures 240 ml
Equipment
- 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
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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