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instant-pot-pumpkin-soup-recipe-guide

Instant Pot Pumpkin Soup Recipe Guide

This Instant Pot Pumpkin Soup is a quick and easy recipe perfect for fall. It's creamy, flavorful, and ready in just 25 minutes!
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Soup
Cuisine American
Servings 4 servings
Calories 180 kcal

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

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:

For a vegan version, substitute heavy cream with coconut milk.

Nutrition value:

Calories: 180kcalCarbohydrates: 20gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 8gVitamin A: 1500IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Keywords:

Keyword Fall Recipe, Instant Pot, Pumpkin Soup
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