Instant Pot Pumpkin Soup

Why You’ll Love This Recipe

I love this recipe because it’s a one-pot wonder—no need to roast anything or do much prep. Just sauté, dump, cook, and blend. The result is a velvety soup that tastes like it simmered for hours. It’s also dairy-free thanks to the coconut milk, but still incredibly rich and luscious. Whether I’m serving it as a starter, a side, or a main course with crusty bread, it always satisfies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 large yellow onions, diced

• 2 tablespoons unsalted butter

• 5 cups low-sodium vegetable broth

• 1 (29-ounce) can pumpkin purée

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, chopped

• 2 teaspoons dried thyme

• ½ teaspoon ground nutmeg

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground clove

• 2 cups canned full-fat coconut milk

• 1 tablespoon sea salt (optional)

• 1 teaspoon ground black pepper (optional)

Directions

Sauté the aromatics
I set my Instant Pot to the Sauté setting, then melt the butter and toss in the diced onions. I let them cook for about 5 minutes until softened and lightly golden.

Add the soup ingredients
I pour in the broth and stir in the pumpkin puree, garlic, ginger, thyme, nutmeg, cinnamon, and clove. Once everything is well combined, I seal the lid and make sure the pressure valve is closed.

Pressure cook
I use the Manual (Pressure Cook) setting and cook on high pressure for 8 minutes.

Quick release and blend
After the timer goes off, I use the quick release feature carefully. Once the pressure is fully released, I remove the lid and use my immersion blender to blend everything until silky smooth.

Stir in coconut milk
I finish by pouring in the coconut milk and seasoning with salt and pepper to taste. A quick stir, and the soup is ready to serve.

Servings and timing

This recipe makes 10 servings.

• Prep Time: 5 minutes

• Cook Time: 13 minutes

• Total Time: 20 minutes

Perfect for meal prep or feeding a crowd.

Variations

• Add spice: I stir in a pinch of cayenne or red pepper flakes for a spicy twist.

• Make it sweeter: A tablespoon of maple syrup adds a lovely touch of sweetness.

• Herb swap: Fresh sage or rosemary also work beautifully in place of thyme.

• Creamier version: I blend in a dollop of cream cheese or sour cream for an ultra-rich soup (if I’m not keeping it dairy-free).

• Serve it chunky: I reserve some of the sautéed onions and stir them in after blending for added texture.

Storage/Reheating

I store the soup in airtight containers in the fridge for up to 5 days. It also freezes beautifully for up to 3 months—just be sure it cools completely before freezing.

To reheat, I warm it on the stove over medium heat, stirring occasionally, or microwave it in short bursts, stirring between each one. If it thickens in the fridge, I just add a splash of water or broth to loosen it up.

FAQs

Can I use fresh pumpkin?

Yes, I sometimes roast and purée fresh sugar pumpkin or kabocha squash. But for speed and consistency, canned pumpkin works perfectly in this recipe.

Do I have to use an immersion blender?

Not necessarily. If I don’t have one, I let the soup cool slightly and transfer it in batches to a high-speed blender. I’m careful to vent the lid slightly and cover with a towel to prevent splatter.

What if I don’t have coconut milk?

I’ve used heavy cream, half and half, or even oat milk as substitutes. Just be aware that flavor and richness will vary.

Can I double this recipe?

Yes! I double it for big gatherings or meal prep. I make sure not to fill the Instant Pot past the max fill line, especially before blending.

What can I serve with this soup?

I love pairing it with grilled cheese, crusty bread, or a crisp green salad. It also works well with a grain bowl or roasted veggie platter.

Conclusion

This Instant Pot Pumpkin Soup is everything I want on a cold evening—creamy, warm, and richly spiced with just enough sweetness and savory depth. It’s quick to make, easy to freeze, and perfect for both weeknight dinners and special fall gatherings. Whether I’m feeding a crowd or stocking my freezer for cozy lunches, this soup is always a win.