Instant Pot Pumpkin Soup
A creamy and cozy pumpkin soup made in the Instant Pot with coconut milk, warm spices, and fall flavor – ready in just 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Total Time: 20 minutes
- Yield: 10 servings
- Category: 30-Minute Meal, 60 Minutes or Less, Soup, Side Dish
- Method: Instant Pot, Pressure Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 large yellow onions, diced
2 tablespoons unsalted butter
5 cups low-sodium vegetable broth
1 (29-ounce) can pumpkin puree
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)
Instructions
Using the Sauté setting on the Instant Pot, melt butter and add diced onions. Cook for about 5 minutes, stirring occasionally.
Add vegetable broth, pumpkin puree, garlic, ginger, thyme, nutmeg, cinnamon, and clove. Stir to combine.
Secure the lid and seal the valve. Set the Instant Pot to Manual for 8 minutes.
When cooking time is complete, carefully quick-release the pressure.
Blend the soup with an immersion blender (or transfer to a high-speed blender) until smooth.
Stir in coconut milk and season with salt and pepper to taste. Serve warm.
Notes
Onion chopping doesn’t need to be precise; the soup will be blended smooth.
No need to peel or roast pumpkin — canned pumpkin puree keeps this easy and quick.
Add salt at the end to better control seasoning levels, especially with salted broth.
Always release pressure fully before blending.
Double the recipe and freeze extra portions in freezer-safe containers for future meals.
Find it online: https://allrecipesmade.com/instant-pot-pumpkin-soup/
