This Instant Pot Pumpkin Soup is cozy, smooth and rich with warm fall flavor. Made with canned pumpkin, coconut milk and a handful of pantry spices, it’s a fast and flavorful option that tastes like it simmered all day.
Perfect for a chilly fall day or during the long cold winter months, this comforting soup is creamy and ideal for weeknight dinners, lunches or your next soup-and-sandwich night. Simple enough to double and meal prep to grab a quick meal any time of day.
If you are a soup lover too, make sure you try our Roasted Butternut Squash and Garlic Soup or Crockpot Split Pea for other comforting options.
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Why You Will Love Recipe
- Quick and Cozy: This easy Instant Pot pumpkin soup takes just 8 minutes of cooking time under pressure.
- Ultra Creamy Texture: Canned pumpkin, coconut milk, and an immersion blender create a velvety finish, no heavy cream needed.
- Perfectly Spiced: Cinnamon, nutmeg, clove and thyme add comfort, while ginger gives a little kick.
- Easy to Customize: Add red pepper flakes, a swirl of olive oil, or a dollop of sour cream.
- Freezer-Friendly: Store leftovers in freezer-safe containers for quick meals.
⭐️⭐️⭐️⭐️⭐️ Reader Review
"I tried this soup, it is very creamy and delicious."
-Joanne
Ingredients
This easy Instant Pot pumpkin soup comes together with simple ingredients and warm spices that deliver big flavor in every spoonful.
See the recipe card below for the exact quantities of each ingredient.
- Canned Pumpkin Puree: This simple time saver also allows you to make this soup year-round.
- Fresh Ginger: A little ginger goes a long way, this adds a burst of spiciness.
- Full-Fat Coconut Milk: Canned full fat coconut milk adds the luxurious silky texture. You can use low-fat if preferred.
For this Instant Pot soup recipe, you'll want to have on hand an Instant Pot, spatula, measuring cups and spoons and an immersion blender.
Variations
- Curry Powder or Thai Red Curry Paste: Adds a warm, bold twist for a Thai-inspired pumpkin soup.
- Cayenne or Red Pepper Flakes: A simple way to increase the heat and add a bold finish.
- Coconut Cream, Olive Oil, or Butter Swap: Use a drizzle of coconut cream or olive oil before serving for richness, or swap olive oil for butter to keep the recipe vegan.
- Vegetable Stock Swap: Try chicken broth in place of vegetable broth depending on what you have.
- A Little Sweetness: Add a little brown sugar for a warm sweetness.
How to Make Pumpkin Soup in an Instant Pot
This easy pumpkin soup comes together quickly using the Sauté and Manual functions on your pressure cooker.
Using the Sauté feature, melt butter with yellow onion and stir. Cook for about 5 minutes.
Add vegetable broth, pumpkin puree, garlic, ginger, thyme, nutmeg, cinnamon and clove and mix to combined. Close the lid and make sure the valve is sealed.
Using the Manual setting, set Instant Pot for 8 minutes.
When the timer is complete carefully open the valve with the quick release feature.
Puree the soup with an immersion or high-speed blender until smooth.
Pour in coconut milk and season with any salt and pepper.
Hint: Your knife cuts don’t have to be perfect; the soup will be blended and smooth.
Recipe Tips
- Canned Pumpkin: Gives consistent texture and saves time—no peeling or roasting required.
- Salt at The End: Be sure to add any salt at the end. It helps you better control the final flavor, especially if your broth is already salted.
- Quick Release: Always release the pressure fully before using your immersion blender.
- Freeze Leftovers: Double the batch and freeze half in freezer-safe containers or Ziplock bags for easy meals later.
Another great soup option is our Pumpkin Carrot Soup made on the stove top.
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Storage Instructions
- Refrigerator: Transfer to an air-tight container and refrigerate for up to 4 days.
- Freezer: Store in the freezer for up to 6 months in a freezer safe container.
- Reheating: Thaw in the fridge overnight then reheat on medium-low on the stovetop, stirring regularly or in the microwave.
Serving Suggestions
Instant Pot Pumpkin Soup Recipe FAQs
Yes, you can use fresh pumpkin. Peel and cube the pumpkin into small pieces, and make sure it is fork tender prior to pureeing. Canned pumpkin is quicker, but fresh pumpkin always adds a more rich flavor.
Heavy cream would be the closest substitute for the same creaminess as coconut milk, but any type of cream or milk will work well.
Carrots, sweet potatoes or butternut squash pair very well with pumpkin and bring a natural sweetness to the soup.
Substitute the unsalted butter in this recipe with olive oil to make it fully vegan.
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Instant Pot Pumpkin Soup
Equipment
- Instant Pot
- Immersion Blender
- Spatula
- Measuring Cups and Spoons
Ingredients
- 2 large yellow onion diced
- 2 tablespoon butter unsalted
- 5 cups vegetable broth low sodium
- 1-29 ounce can pumpkin puree
- 3 cloves garlic minced
- 1 tablespoon fresh ginger chopped
- 2 teaspoon dried thyme
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground clove
- 2 cups canned coconut milk full fat
- 1 tablespoon sea salt optional
- 1 teaspoon ground black pepper optional
Instructions
- Using the Sauté feature, melt butter with yellow onion and stir. Cook for about 5 minutes.
- Add vegetable broth, pumpkin puree, garlic, ginger, thyme, nutmeg, cinnamon and clove and mix to combined. Close the lid and make sure the valve is sealed.
- Using the Manual setting, set Instant Pot for 8 minutes.
- When the timer is complete carefully open the valve with the quick release feature.
- Puree the soup with an immersion or high-speed blender until smooth.
- Pour in coconut milk and season with any salt and pepper.
Notes
- Rough Chop: Your knife cuts don’t have to be perfect; the soup will be blended and smooth.
- Canned Pumpkin: Gives consistent texture and saves time—no peeling or roasting required.
- Salt at The End: Be sure to add any salt at the end. It helps you better control the final flavor, especially if your broth is already salted.
- Quick Release: Always release the pressure fully before using your immersion blender.
- Freeze Leftovers: Double the batch and freeze half in freezer-safe containers or Ziplock bags for easy meals later.
Nutrition
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SC says
This soup is fantastic! It is so tasty & creamy. I will definitely be making this one again 🙂
Eva Filer says
So happy that you enjoyed it! Thanks for the review.
Joanne says
I tried this soup is very creamy And delicious.
Eva Filer says
So happy to hear you enjoyed it, thank you so much for letting us know!
Cara Leonard says
Cannot wait for cooler weathers to try this one!
Eva Filer says
Such a simple recipe, I hope you love it!
Eva Filer says
This is such a great way to mix up flavors any time of year (thanks to the canned pumpkin). Smooth and creamy soup is so perfect on the cooler nights but you can make this whenever you want a lighter dish.
Lisa says
This recipe sounds amazing! I can't wait to try it out.
Eva Filer says
When I first tried to create this one, I was not a huge pumpkin fan, but all these flavors together just work so well. I hope you will enjoy it as much as I do.