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!
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.
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.
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.
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.
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.
Easy Instant Pot Pumpkin Soup
- 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
- 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
Nutrition information is estimated. Please do your own calculation to fit special diets.
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!
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Recipe was originally published in 2018 and updated in 2021