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Instant Pot Pumpkin Soup Topped with Pumpkin Seeds
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5 from 4 votes

Instant Pot Pumpkin Soup

My Instant Pot Pumpkin Soup is smooth, cozy and rich with fall flavor. Made with pumpkin, coconut milk and spices for a fast, flavorful meal.
Prep Time5 minutes
Cook Time13 minutes
Total Time20 minutes
Course: 30-Minute Meal, 60 Minutes or Less, Mains, Sides
Cuisine: American
Keyword: 60-Minutes or Less, Dinner, Fall, Instant Pot, Mains, Pumpkin, Side Dish, Soup, Winter
Servings: 10
Calories: 128kcal
Author: Eva Filer

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

Calories: 128kcal | Carbohydrates: 6g | Protein: 1g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 1193mg | Potassium: 145mg | Fiber: 1g | Sugar: 2g | Vitamin A: 346IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg
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