(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Autumn's arrival always sparks my craving for comforting soups. This instant pot pumpkin soup became my go-to recipe last fall. Rich, velvety, and bursting with warm spices, it's perfect for chilly evenings. Best part? My trusty pressure cooker does most of work. In mere minutes, I'm savoring a bowl of creamy goodness that tastes like hours of simmering. Whether you're a pumpkin enthusiast or simply seeking quick, cozy meals, this soup won't disappoint. Let's dive into making this seasonal favorite!
Ingredients for Delicious Pumpkin Soup in the Instant Pot
- Pumpkin: Sweet and earthy flavor, adds creaminess and richness to the soup, a quintessential ingredient for a pumpkin soup recipe.
- Onion: Provides a savory base flavor, adds depth and complexity to the soup, enhances overall taste and aroma.
- Garlic: Adds a pungent and aromatic flavor, complements the sweetness of the pumpkin, enhances the overall taste profile.
- Vegetable broth: Infuses the soup with savory depth, provides a flavorful liquid base, enhances the overall taste and richness.
- Cinnamon: Adds warmth and a hint of spice, complements the sweetness of the pumpkin, enhances the overall flavor profile.
- Nutmeg: Offers a warm and nutty flavor, complements the pumpkin and cinnamon, adds depth and complexity to the soup.
- Heavy cream: Adds richness and creaminess, balances the flavors, creates a velvety texture, elevates the overall richness of the soup.
- Fresh parsley: Provides a fresh and herbaceous garnish, adds a pop of color, enhances the visual appeal and freshness of the dish.
Read more: Instant Pot Pumpkin Soup Recipe
Essential Tools and Equipment for Making This Soup
- Instant Pot: Essential for pressure cooking the pumpkin soup quickly and efficiently.
- Immersion blender: Perfect for blending the soup to a smooth consistency right in the pot.
Instant Pot Pumpkin Soup Recipe Guide
Equipment
- Instant Pot
- Immersion Blender
Ingredients:
Main Ingredients
- 1 small pumpkin peeled and cubed
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream
- Fresh parsley for garnish
Read more: Instant Pot Pumpkin Cheesecake Recipe Guide
Instructions:
- Place the pumpkin, onion, garlic, vegetable broth, cinnamon, nutmeg, salt, and pepper in the Instant Pot.
- Close the lid and set the Instant Pot to Manual, High Pressure for 10 minutes.
- Once the cooking time is up, do a quick release of the pressure.
- Use an immersion blender to blend the soup until smooth.
- Stir in the heavy cream.
- Serve the soup hot, garnished with fresh parsley.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Chicken Soup Recipe Guide
Tips for Making Pumpkin Soup Ahead of Time and Freezing
Make Ahead Instructions
- Prepare the soup as directed but do not add the heavy cream.
- Let the soup cool completely before refrigerating in an airtight container for up to 3 days.
- When ready to serve, reheat the soup on the stove, stir in the heavy cream, and garnish with fresh parsley.
Freezing Instructions
- Cool the soup completely before transferring it to a freezer-safe container.
- Leave some space at the top of the container for expansion.
- Freeze for up to 3 months.
- Thaw the soup overnight in the refrigerator before reheating on the stove, stirring in the heavy cream, and garnishing with fresh parsley.
Pumpkin seeds are a great addition to this soup as a garnish, providing a crunchy texture and a boost of protein and fiber.
0 thoughts on “Instant Pot Pumpkin Soup Recipe Guide”