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This Easy Instant Pot Pumpkin Soup recipe made with canned pumpkin and without cream thick, flavorful and low carb. Your whole family will love this delicious pumpkin soup, and it’s perfect to enjoy on a cold day!

Instant pot pumpkin soup in white bowl with parsley on the table

It’s finally cooling off here, which means it’s time for some easy Instant Pot soup recipes — like easy pumpkin soup. And, this pumpkin soup is one of the easiest Instant Pot recipes you can make. It’s savory, creamy, healthy and the perfect fall recipe for soup season!

I have an easy pumpkin soup recipe that I usually make on the stove, but since I’m trying to convert some regular recipes to Instant Pot recipes, I just had to try making pressure cooker pumpkin soup.

I made this easy recipe for the kids’ lunch today, and they loved it. My daughter even said it was the best pumpkin soup ever!

I make pumpkin soup without heavy cream — it gets a creamy texture when you blend it.  So, this Instant Pot pumpkin soup is pretty healthy, but you can definitely add cream in before serving. It makes this delicious soup taste even better!


You only need a few simple ingredients to make this Instant Pot pressure cooker pumpkin soup. Most of these are probably already in your pantry or fridge.

  • Butter — salted or unsalted butter, or olive oil
  • White or yellow onions — diced
  • Pumpkin puree
  • Sea salt
  • Ground black pepper
  • Dried sage
  • Lemon juice
  • Low sodium organic chicken broth or vegetable broth

How to make easy pumpkin soup in the Instant Pot

I make easy pumpkin soup with canned pumpkin instead of fresh pumpkin– we’re keeping this as simple as possible!

But, you can use homemade pumpkin puree. You can make homemade pumpkin puree in the Instant Pot!

First, heat the onions in a little bit of butter on saute setting. When they’re nice and soft, stir in the can of pumpkin.

Season it with salt, black pepper, and sage. Cook the pumpkin until just warm, stirring frequently– this helps bring out the flavor.

saute pumpkin for instant pot easy pumpkin soup

Then, add some lemon juice and chicken broth. If you want to make vegetarian or vegan pumpkin soup, use vegetable oil and vegetable broth. I almost always have chicken broth on hand, so that’s what I usually use.

Make sure to deglaze the bottom of the pan with a little broth to avoid the burn notice.

Add the lid, and make sure that the vent is set to the sealing position.

stir pressure cooked instant pot easy pumpkin soup

Cooking Time

Easy Instant Pot pumpkin soup takes just 5 minutes to pressure cook on high pressure. It does take a few minutes to reach pressure, and the total cook time will vary with individual appliances.

When it’s done cooking, I do a 5-minute natural release, followed by a quick release. After that, remove the lid, and give it a good stir.

And to make it a super creamy soup, use an immersion blender to blend the soup until it’s nice and smooth.

If you don’t have an immersion blender, you can use a regular blender or food processor.

instant pot easy pumpkin soup in ladle


If you want an extra creamy pumpkin soup, you can stir in a little bit of cream before serving. Or, let people add their own if they prefer. But, you don’t have to. This pumpkin soup is so good just as it is!

For a spicier soup, you can add cayenne pepper or red pepper flakes. For a little kick, throw in some curry powder.

You can add pepitas– pumpkin seeds — for a garnish.

2 bowls of pressure cooker pumpkin soup on the table

How to Store

If you still want a delicious, warm bowl of soup for the next day, you can store the soup in an airtight container in the refrigerator up to 4 days.

For longer storage, freeze the soup in a freezer-safe container or storage bag.

You can easily reheat the soup in the microwave or on the stove top.

5 from 6 votes

Easy Instant Pot Pumpkin Soup

By: Dee
This Easy Instant Pot Pumpkin Soup recipe made with canned pumpkin and without cream thick, flavorful and low carb. Your whole family will love this delicious pumpkin soup, and it's perfect to enjoy on a cold day!
Prep Time: 10 minutes
Cook Time: 5 minutes
pressure time: 10 minutes
Total Time: 25 minutes
Servings: 8


  • 2 tablespoons butter
  • ¼ cup finely chopped white onion
  • 1 15-ounce can pumpkin puree
  • 2 teaspoons sea salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon dried sage
  • 1 tablespoon lemon juice
  • 1 32-ounce carton low sodium organic chicken broth or vegetable broth
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  • Hit SAUTE on the Instant Pot, and when it reads Hot, add the butter and onions, and cook until onions are slightly soft, stirring frequently
  • Stir in the pumpkin, sea salt, pepper, sage and lemon juice, and cook until warm
  • Hit CANCEL, stir in the chicken broth, and deglaze bottom of pot to make sure pumpkin isn’t stuck to bottom. Place lid on Instant Pot, turn vent to Sealing position, and hit PRESSURE COOK for 5 minutes
  • Pot will take a few minutes to reach pressure, then cook for 5 minutes and beep after cooking. Allow a 5-minute natural release, then do a gradual quick release to release remaining pressure
  • When pin drops, open lid, and stir. Use immersion blender to blend soup until slightly thick and creamy, then serve immediately. You can add a few drops of heavy cream when serving, if desired


Recipe can be made in either 6-quart or 8-quart Instant Pot electric pressure cooker or any brand of pressure cooker without changing ingredient amounts.
If you don’t have an immersion blender, use a food processor or blender.


Calories: 26kcal, Carbohydrates: 1g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 8mg, Sodium: 606mg, Potassium: 5mg, Fiber: 1g, Sugar: 1g, Vitamin A: 108IU, Vitamin C: 1mg, Calcium: 2mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: American
Like this? Leave a comment below!

I hope you enjoy this Easy Instant Pot soup recipe as much as we do! It’s a little different from the usual sweet pumpkin recipes!

For more easy recipes for the fall season, be sure to sign up for the newsletter!

Recipe was originally published in 2018 and updated in 2021

instant pot easy pumpkin soup in white bowls with parsley

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Recipe Rating


  1. Matt says:

    The kids wanted to see what this would be like. Loved it! Already back on the list to make again!5 stars

    1. Dee says:

      Awesome, Matt! I’m so glad you all enjoyed the pumpkin soup!

  2. Ann says:

    I’ve been on a soup kick lately, and this is one of my favorites. Is there anything as good as a warm bowl of soup in October? I like how it fills you with warmth and comfort on cold fall days. Somebody stop me. No, seriously. I make it on a regular basis. I cannot help it. Super easy to cook. My kids love to pour a little soup into a mug and heat it up to have a light meal. Highly recommend to try it even those who are not big fans of pumpkin.5 stars

    1. Dee says:

      This is one of our favorites. So happy you like the soup, too. Thanks, Ann.

  3. Kimberly says:

    Love pumpkin soup, this looks so yummy!

  4. Erin | Dinners,Dishes and Dessert says:

    This soup couldn’t look any more perfect!5 stars

    1. Dee says:

      Thank you so very much, Erin!

  5. Sandra | A Dash of Sanity says:

    I love how creamy it looks! Perfect for fall!5 stars

  6. Toni | Boulder Locavore says:

    This looks so good! love that you can make it in a pressure cooker!5 stars

    1. Dee says:

      Thanks, Toni! My family loved this soup. 🙂

  7. Amanda says:

    This is really interesting and just in time for soup season!5 stars

  8. Demeter says:

    This looks so good! Such an quick and easy way to warm up on a chilly day.

    1. Dee says:

      Definitely! I’m so glad it’s soup season. 🙂

  9. Meghan says:

    I would totally eat this every single day 🙂 Looks so comforting!

    1. Dee says:

      Thanks, Meghan! It’s definitely comfort food! 🙂