Instant Pot Pumpkin Soup can is made with fresh pumpkin and is pureed into a super creamy and smooth soup that’s full of delicious fall flavor and garnished with roasted pumpkin seeds for a little crunchy texture.
I’m always on the lookout in September for pumpkins to hit the produce department so I can make this soup. Cooking a fresh pumpkin to make soup is somehow incredibly satisfying. It signals fall at my house when the pumpkin soup hits the table.
You don’t have to use fresh pumpkin for this recipe. It can be substituted with pumpkin puree. However, I think the flavor and texture of fresh is worth the extra work. Plus, then you can make air fryer pumpkin seeds! If you love this soup you really should try this butternut squash soup.
» For more great soups try Instant Pot White Chicken Chili or Instant Pot Caramelized Carrot Soup.
Ingredients Needed for Pumpkin Soup
The best part is that you don’t need to add a lot of extra ingredients to this soup. The pumpkin really speaks for itself. We keep it really simple with just some onion, garlic, salt and pepper. Then we add chicken or vegetable broth to smooth it out.
- Pumpkin – You’ll need a medium-sized cooking pumpkin that’s about 2 pounds, before peeling. peeled, deseeded and chopped into small chunks (about 2 lbs before peeling) – See the note about what type of pumpkin to use below
- Olive oil – You will need olive oil for cooking. It is a healthy choice for oil. However, you can use canola oil or any other cooking oil as well.
- Onion – Finely chopped onions set the base for this soup. You can use white or red onions for this recipe. I prefer using white onions because of their savory flavor.
- Garlic – Garlic adds a depth of flavor to this soup.
- Salt and pepper
- Chicken or vegetable broth
- Cream – this is optional. Some people really like cream in this soup, but we’ve made it both way and liked it just as much with as without. You can use heavy cream, half and half, or a non-dairy substitute.
- Roasted pumpkin seeds – for garnish, optional
Helpful Tips
- Serve in a hollowed out pumpkin for extra effect.
- Cream can be substituted with canned coconut milk, Greek yogurt or soy milk, if desired.
- Blending the soup longer will make the consistency of the soup creamier.
- If you must use canned pumpkin in place of fresh, you will need 2 cans of pumpkin puree.
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Instant Pot Pumpkin Soup
Note: Made in a 6-qt Instant Pot
Equipment
- Stick blender
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 onion finely chopped
- 1 clove garlic minced
- 1 small pumpkin peeled, deseeded and chopped into small chunks (about 2 lbs before peeling)
- 3 cups (710 ml) chicken or vegetable broth
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (1 g) ground black pepper
- 1/2 cup (118 ml) cream
- Roasted pumpkin seeds for garnish
Instructions
- Turn on saute mode, then add the olive oil. When hot, add the onions and pumpkin chunks. Saute for 5 minutes, stirring occasionally. Add garlic for 30 seconds to become fragrant but not burn.
- Turn off saute mode and add the broth, salt and pepper. Stir to combine and scrape the brown bits off the bottom. Close the lid of the Instant Pot and make sure the valve is set to pressurize. Press the Pressure Cook button and set the time for 9 minutes.
- Let pressure release naturally for 5 minutes and then manually release the rest. Use a stick blender to puree the soup in the pot, until smooth and creamy.
- Add the cream and stir.
- Serve with roasted pumpkin seeds for garnish.
Notes
- Serve in a hollowed out pumpkin for extra effect.
- Cream can be substituted with canned coconut milk, Greek yogurt or soy milk, if desired.
- If you must use canned pumpkin in place of fresh, you will need 2 cans of pumpkin puree.
Nutrition
What Type of Pumpkin to Use
You can eat any type of pumpkin, however they vary quite a bit in flavor and texture. Carving pumpkins tend to be more watery and fibrous than other types of pumpkins. If you’re getting your pumpkin from a farm, ask the grower which one is best for cooking with.
In the store, you might not find a label on the pumpkin that says what type it is, but if you’re lucky look for a Cinderella pumpkin or a pie pumpkin. I’ve been lucky to find a display of pumpkins inside the store that are clearly labeled as cooking pumpkins.
Read more about eating pumpkins.
Main Dishes to Serve This With
This is a great side dish to serve with just about any main dish protein. I like to serve it with chicken and pork. Here are a few options to enjoy:
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Angela is a talented home cook and an expert at creating delicious, nutritious meals that can be prepared quickly and easily using an Instant Pot.
Love how quick and easy this recipe is! It’s perfect for a weeknight dinner!
I love how the Instant Pot makes this pumpkin soup so easy to make. The toppings are fabulous too.
I was JUST asking my kids if they would like pumpkin soup this halloween season, but I’ve never made it before. This intsant pot pumpkin soup looks so good, I can’t wait to try it!
This is a beautiful autumn soup. Super simple and flavorful!
Such a delicious recipe and perfect for this colder weather too! Love how you utilised the pumpkin seeds too!
Yes, I love pumpkin seeds!