Instant Pot Pumpkin Soup Recipe

This Instant Pot Pumpkin Soup is a quick and easy recipe that's perfect for a cozy meal. It's rich, creamy, and full of warm spices.

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Soup

Cuisine American

Servings servings

Calories 200 kcal

Equipment

Instant Pot

Ingredients:

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

Instructions:

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

Notes:

This soup is perfect for fall and can be served with a side of crusty bread.

Nutrition value:

Calories: 200kcalCarbohydrates: 15gProtein: 3gFat: 15gSaturated Fat: 7gCholesterol: 30mgSodium: 800mgPotassium: 400mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Keywords:

Keyword Fall Recipes, Instant Pot, Pumpkin Soup

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