Velvety Instant Pot Pumpkin Soup

As the weather cools and leaves begin to change, there’s nothing quite like a warm, comforting bowl of soup to chase away the chill. This **Easy Instant Pot Pumpkin Soup** recipe is a game-changer for busy evenings and cozy fall days. Crafted with convenience in mind, it utilizes readily available canned pumpkin to deliver a remarkably thick, intensely flavorful, and naturally low-carb soup. What truly sets this recipe apart is its ability to achieve a luxuriously creamy texture without the addition of heavy cream, making it a healthy and guilt-free indulgence for your entire family.

With autumn’s embrace finally reaching us, it’s the perfect season to pull out your Instant Pot for quick and delightful soup creations. Among the easiest and most satisfying is this pressure cooker pumpkin soup. It’s a savory, wonderfully creamy, and wholesome dish that embodies the very essence of fall flavors. Gone are the days of lengthy simmering on the stove; this recipe brings deliciousness to your table with minimal effort.

While I have a beloved stove-top pumpkin soup recipe that has been a family favorite for years, my mission to adapt classic dishes for the Instant Pot led me to this fantastic discovery. The results have been nothing short of spectacular. Today, I whipped up a batch for the kids’ lunch, and their enthusiastic response confirmed its success – my daughter even declared it the best pumpkin soup she had ever tasted!

My philosophy for pumpkin soup has always leaned towards natural creaminess rather than relying on heavy cream. The magic happens when you blend the soup after cooking, transforming simple ingredients into a velvety smooth texture. This approach keeps our Instant Pot pumpkin soup inherently healthy, allowing the true flavors of pumpkin and spices to shine. Of course, if you desire an extra touch of richness, a splash of cream before serving can elevate it further, but rest assured, it’s absolutely delicious on its own.

Why Instant Pot Pumpkin Soup?

The Instant Pot has revolutionized home cooking, and soup is one of its greatest beneficiaries. For this pumpkin soup, it means significantly reduced cooking time compared to traditional methods, allowing you to enjoy a gourmet-quality meal even on the busiest weeknights. The pressure cooking process also infuses the ingredients with deeper, more cohesive flavors, while requiring minimal hands-on attention. This results in a consistently perfect soup, every single time, making it an indispensable tool for comforting fall recipes.

Essential Ingredients for Perfect Pumpkin Soup

Crafting this flavorful Instant Pot pumpkin soup requires only a handful of staple ingredients, most of which you likely already have nestled in your pantry or refrigerator. The beauty of this recipe lies in its simplicity and the depth of flavor these common items create.

• Butter: Use either salted or unsalted butter to sauté the onions. For a dairy-free or vegan option, a good quality olive oil works just as well, contributing a lovely subtle fruitiness.
• White or Yellow Onions: Finely diced onions form the aromatic foundation of this soup, providing a sweet and savory base that truly enhances the pumpkin flavor.
• Pumpkin Puree: The star of the show! Canned pumpkin puree is incredibly convenient and ensures a consistently smooth texture. Be sure to grab pure pumpkin puree, not pumpkin pie filling, which is sweetened and spiced. If you’re feeling ambitious, you can even make homemade pumpkin puree in your Instant Pot for an even fresher taste.
• Sea Salt: Essential for bringing out and balancing the natural sweetness of the pumpkin and other ingredients. Adjust to your preference.
• Ground Black Pepper: Adds a gentle warmth and subtle kick, complementing the rich pumpkin flavor.
• Dried Sage: This herb is a classic pairing with pumpkin, lending an earthy, slightly peppery, and aromatic depth that truly evokes autumn.
• Lemon Juice: A squeeze of fresh lemon juice is a secret weapon here. It brightens the soup, cutting through the richness and making all the flavors pop without making it taste overtly lemony.
• Low Sodium Organic Chicken Broth or Vegetable Broth: The liquid base for our soup. Low sodium broth allows you to control the salt content precisely. Opt for vegetable broth if you’re making a vegetarian or vegan version. I typically have chicken broth on hand, so that’s my usual choice.

Step-by-Step Guide: How to Make Easy Pumpkin Soup in the Instant Pot

This recipe prioritizes ease and speed, which is why we’re using canned pumpkin. However, the steps remain the same if you opt for homemade puree. Let’s get cooking!

1. Sauté the Aromatics: Begin by selecting the “SAUTE” function on your Instant Pot. Once the display reads “Hot,” add your butter or olive oil. Add the finely diced white or yellow onions and cook them, stirring frequently, until they become soft and translucent. This step is crucial for building a flavorful base.
2. Infuse the Pumpkin: Stir in the canned pumpkin puree, sea salt, ground black pepper, and dried sage. Continue to cook, stirring frequently, until the pumpkin is just warmed through. This brief sautéing helps to toast the spices and deepen the overall flavor of the pumpkin before pressure cooking.
3. Deglaze and Pressure Cook: Hit the “CANCEL” button to end the sauté function. Pour in the chicken or vegetable broth and, using a wooden spoon or spatula, scrape the bottom of the pot thoroughly to deglaze. This action removes any browned bits that might be stuck, which is vital to prevent the dreaded “Burn” notice. Place the lid on your Instant Pot, ensuring the sealing vent is set to the “Sealing” position. Select the “PRESSURE COOK” (or “Manual”) setting and set the cooking time for 5 minutes.

Note on Broth Choice: If you’re aiming for a delicious vegetarian or vegan pumpkin soup, simply use vegetable oil instead of butter and vegetable broth instead of chicken broth. The resulting soup will be equally rich and satisfying.

Optimal Cooking Time for Instant Pot Pumpkin Soup

One of the many benefits of using an Instant Pot is its efficiency. This delightful pumpkin soup requires only **5 minutes of pressure cooking on high pressure**. However, it’s important to remember that this “cook time” doesn’t include the time it takes for the Instant Pot to build pressure, which can vary depending on the model and the initial temperature of your ingredients. Typically, it takes about 10-15 minutes to reach full pressure before the 5-minute cooking cycle begins.

Once the pressure cooking is complete and the Instant Pot beeps, I recommend performing a **5-minute natural release**, followed by a **quick release** for any remaining pressure. A natural release allows the soup to settle and flavors to meld further, preventing a sudden sputtering of hot liquid when you open the vent. After the pressure pin drops, carefully remove the lid and give your soup a good stir.

Achieving the Perfect Creaminess (Without Cream): To transform your cooked pumpkin mixture into a super creamy, velvety soup, an immersion blender is your best friend. Simply insert it directly into the pot and blend until the soup reaches your desired smooth consistency. If you don’t own an immersion blender, a regular blender or food processor will work perfectly. Just be sure to blend in batches and exercise caution when handling hot liquids.

Creative Variations to Customize Your Pumpkin Soup

While this Easy Instant Pot Pumpkin Soup is absolutely delightful as written, it also serves as a fantastic canvas for culinary creativity. Don’t hesitate to experiment with these variations to tailor it to your taste or dietary needs:

• For Extra Creaminess: If you desire a richer soup, despite its natural creaminess, you can stir in a little bit of heavy cream, coconut milk (for a dairy-free option), or even a dollop of Greek yogurt (for a tangy twist) just before serving. You can also offer these as optional toppings for individual servings, allowing everyone to customize their bowl.
• A Hint of Spice: To add a warming kick, a pinch of cayenne pepper or a few red pepper flakes stirred in with the other spices can awaken your palate.
• Exotic Flair with Curry: For a more adventurous flavor profile, incorporate a teaspoon of curry powder during the sautéing of the pumpkin. The earthy, aromatic notes of curry powder beautifully complement pumpkin.
• Sweet and Savory Balance: A touch of maple syrup or brown sugar can enhance the pumpkin’s natural sweetness, creating a more dessert-like but still savory soup. Add this cautiously and taste as you go.
• Garnishes Galore: Elevate the presentation and add textural contrast with various garnishes. Toasted pepitas (pumpkin seeds) offer a delightful crunch. A swirl of extra virgin olive oil, a sprinkle of fresh chopped herbs like chives or cilantro, or even a few homemade croutons can make each bowl extra special.
• Adding Vegetables: For a heartier soup, consider adding finely diced carrots or sweet potato along with the onions, allowing them to soften before adding the pumpkin. This adds additional nutrients and flavor.

How to Store and Reheat Your Pumpkin Soup

This Instant Pot Pumpkin Soup is not just delicious fresh; it’s also fantastic for meal prepping! You can easily enjoy a warm, comforting bowl the next day or even weeks later with proper storage.

• Refrigerator Storage: Allow the soup to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 4 days. This makes it a perfect make-ahead lunch or a quick dinner option.
• Freezer Storage: For longer preservation, pumpkin soup freezes exceptionally well. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace to allow for expansion. It can be stored in the freezer for up to 3 months. For individual portions, consider freezing in muffin tins and then transferring the frozen discs to a freezer bag.
• Reheating:
  • Microwave: For a single serving, place the soup in a microwave-safe bowl and heat in 1-minute increments, stirring occasionally, until hot.
  • Stovetop: For larger quantities or from frozen, transfer the soup to a saucepan. Heat over medium-low heat, stirring frequently, until thoroughly warmed through. If the soup is too thick after thawing and reheating, you can thin it out with a splash of broth or water.

Easy Instant Pot Pumpkin Soup

By: Dee

This Easy Instant Pot Pumpkin Soup recipe, made with canned pumpkin and without heavy cream, is thick, flavorful, and low-carb. Your whole family will love this delicious pumpkin soup, and it’s perfect to enjoy on a cold day!

Prep Time: 10 minutes

Cook Time: 5 minutes (plus pressure build/release)

Total Time: Approximately 25 minutes

Servings: 8

Equipment

• Instant Pot Pressure Cooker (6-quart or 8-quart)
• Immersion blender (or regular blender/food processor)

Ingredients

• 2 tablespoons butter (salted or unsalted, or olive oil for vegan)
• ¼ cup finely chopped white or yellow onion
• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• 2 teaspoons sea salt
• ½ teaspoon ground black pepper
• ¼ teaspoon dried sage
• 1 tablespoon lemon juice
• 1 (32-ounce) carton low sodium organic chicken broth (or vegetable broth for vegetarian/vegan)

Instructions

1. Hit “SAUTE” on the Instant Pot. When it reads “Hot,” add the butter (or olive oil) and chopped onions. Cook, stirring frequently, until the onions are soft and translucent (about 3-5 minutes).
2. Stir in the pumpkin puree, sea salt, black pepper, dried sage, and lemon juice. Continue to cook for another 2-3 minutes, stirring occasionally, until the pumpkin is warmed through. This helps to enhance the flavors.
3. Hit “CANCEL” on the Instant Pot. Pour in the chicken or vegetable broth. Use a wooden spoon or spatula to thoroughly deglaze the bottom of the pot, ensuring no pumpkin bits are stuck, to prevent a “Burn” notice.
4. Place the lid on the Instant Pot and turn the vent to the “Sealing” position. Select the “PRESSURE COOK” (or “Manual”) setting and set the cooking time to 5 minutes on high pressure.
5. The pot will take several minutes (approx. 10-15) to build pressure before the 5-minute cooking cycle begins. Once cooking is complete, allow a 5-minute natural release, then carefully do a gradual quick release to vent any remaining pressure.
6. When the floating pin drops, open the lid. Give the soup a good stir. Use an immersion blender to blend the soup directly in the pot until it is smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender or food processor to blend until smooth, then return to the pot.
7. Serve immediately. You can add a few drops of heavy cream, a swirl of coconut milk, or a sprinkle of toasted pepitas (pumpkin seeds) when serving, if desired.

Notes

This recipe can be made in either a 6-quart or 8-quart Instant Pot electric pressure cooker (or any brand of pressure cooker) without changing ingredient amounts.

If you don’t have an immersion blender, a food processor or regular blender can be used. Blend hot liquids in batches and with caution.

Nutrition (Approximate per serving)

Calories: 26kcal,
Carbohydrates: 1g,
Protein: 1g,
Fat: 3g,
Saturated Fat: 2g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 1g,
Trans Fat: 1g,
Cholesterol: 8mg,
Sodium: 606mg,
Potassium: 5mg,
Fiber: 1g,
Sugar: 1g,
Vitamin A: 108IU,
Vitamin C: 1mg,
Calcium: 2mg,
Iron: 1mg

Nutrition information is automatically calculated and should only be used as an approximation.

Additional Info

Course: Soup

Cuisine: American

Recipe was originally published in 2018 and updated in 2021.