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Instant Pot Pumpkin Soup Recipe Instant Pot Pumpkin Soup Recipe


Instant Pot Pumpkin Soup Recipe

Written by: Lucas Johnson

This pumpkin soup is my fall favorite! It's creamy, packed with warm spices, and cooked right in my instant pot. The perfect cozy meal that's both delicious and comforting.

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Imagine the warmth of a simmering, creamy soup on a crisp fall day. That's what I'm inviting you into with my instant pot pumpkin soup recipe. Hints of cumin and coriander blend with the rich pumpkin, delivering a parade of flavors that'll leave you savoring each spoonful. Easy to whip up, ready to soothe your soul. Come, let's embark on this culinary journey together, shall we?

Ingredients for Pumpkin Soup in the Instant Pot

  • Olive oil: Adds richness and depth of flavor to the soup, enhancing the overall taste and mouthfeel.
  • Onion: Provides a savory base and sweetness to the soup, adding layers of flavor to the dish.
  • Garlic: Infuses the soup with a robust and aromatic flavor, enhancing the overall taste of the dish.
  • Ground cumin: Adds a warm and earthy flavor to the soup, complementing the sweetness of the pumpkin.
  • Ground coriander: Offers a citrusy and slightly sweet flavor, balancing the other spices in the soup.
  • Smoked paprika: Provides a smoky depth of flavor to the soup, adding complexity and richness to the dish.
  • Cinnamon: Adds a warm and comforting aroma to the soup, enhancing the overall fall flavors in the dish.
  • Pumpkin puree: The star ingredient, brings a creamy texture and rich pumpkin flavor to the soup.
  • Vegetable broth: Forms the base of the soup, adding depth of flavor and ensuring a rich and savory taste.
  • Heavy cream: Adds creaminess and richness to the soup, creating a velvety texture and luxurious mouthfeel.
  • Pumpkin seeds: Used as a garnish, adding a crunchy texture and nutty flavor to the soup, enhancing the overall presentation.

Essential Tools for Making This Instant Pot Soup

  • Instant Pot: Essential for pressure cooking the soup quickly while locking in flavors.
  • Immersion Blender: Perfect for blending the soup to a smooth consistency right in the pot.

Serves: 4 people

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes


  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cinnamon
  • 1 can (15 oz) pumpkin puree
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • 1/2 cup heavy cream
  • Pumpkin seeds, for garnish


  1. Set the Instant Pot to sauté mode and heat the olive oil.
  2. Add the onion and garlic, and sauté until softened.
  3. Stir in the cumin, coriander, paprika, and cinnamon.
  4. Add the pumpkin puree and vegetable broth. Season with salt and pepper.
  5. Close the Instant Pot lid and set to manual high pressure for 5 minutes.
  6. Once done, quick release the pressure and carefully open the lid.
  7. Stir in the heavy cream.
  8. Use an immersion blender to blend the soup until smooth.
  9. Serve hot, garnished with pumpkin seeds.

Nutritional value:

Per Serving in Calories: 200 kcal | Carbohydrates: 15 g | Protein: 3 g | Total Fat: 15 g | Saturated Fat: 7 g | Trans Fat: 0 g | Monounsaturated Fat: 6 g | Polyunsaturated Fat: 2 g | Cholesterol: 30 mg | Sodium: 800 mg | Dietary Fiber: 5 g | Sugar: 5 g | Calcium: 100 mg | Potassium: 400 mg | Iron: 2 mg | Vitamin A: 500 µg | Vitamin C: 10 mg

Tips for Making Pumpkin Soup Ahead of Time and Freezing

Make Ahead Instructions

  • Prepare the pumpkin soup as directed but do not add the heavy cream.
  • Let the soup cool completely before storing it in an airtight container in the refrigerator.
  • When ready to serve, reheat the soup on the stove, stir in the heavy cream, and enjoy.

Freezing Instructions

  • Allow the soup to cool completely before transferring it to a freezer-safe container.
  • Label the container with the date and store in the freezer for up to 3 months.
  • To serve, thaw the soup overnight in the refrigerator and reheat on the stove. Stir in the heavy cream before serving.

One interesting fact about this instant pot pumpkin soup recipe is that adding a splash of apple cider vinegar at the end can enhance the flavors and give the soup a subtle tangy kick. It's a secret ingredient that can take your pumpkin soup to the next level!

Common Questions About This Instant Pot Pumpkin Soup Recipe

Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it before adding it to the soup.
How can I make this soup vegan?
To make this soup vegan, simply substitute the heavy cream with coconut cream or a plant-based cream alternative.
Can I freeze this soup?
Yes, you can freeze this soup. Just let it cool completely, then store it in airtight containers in the freezer for up to 3 months.
How can I adjust the spices to suit my taste?
Feel free to adjust the spices in this recipe to suit your taste preferences. Start with less and add more as needed.
Can I make this soup ahead of time?
Yes, you can make this soup ahead of time. Simply reheat it on the stove or in the microwave before serving.

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