Easy Instant Pot Pumpkin Soup with Canned Pumpkin
Cozy Up with Creamy Instant Pot Pumpkin Soup!
As the leaves begin to change and the air turns crisp, there’s nothing quite like a warm and comforting bowl of soup. And this Instant Pot Pumpkin Soup is the perfect fall recipe! It’s incredibly easy to make, packed with flavor, and comes together in under 20 minutes – making it ideal for busy weeknights or a cozy weekend lunch.
This isn’t your average pumpkin soup. We’ve balanced the sweetness of the pumpkin with warm spices like nutmeg and turmeric, creating a truly delightful and aromatic experience. The Instant Pot makes it unbelievably smooth and creamy, eliminating the need for hours of simmering. Plus, it’s easily adaptable to your dietary needs – use coconut milk for a vegan version!
Why You’ll Love This Recipe:
- Quick & Easy: Ready in under 20 minutes!
- Flavorful: A perfect blend of sweet and savory.
- Creamy Texture: The Instant Pot creates a luxuriously smooth soup.
- Versatile: Adaptable to vegan and other dietary needs.
- Perfect for Fall: Embrace the cozy vibes of the season.
Tips for the Best Pumpkin Soup:
- Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling.
- Spice it Up: Feel free to adjust the amount of nutmeg and turmeric to your liking.
- Thickening: The cornsstarch slurry is optional, but it will give you a thicker, more substantial soup. If you prefer a thinner soup, simply omit it.
- Garnish: A swirl of cream, a sprinkle of pumpkin seeds, or a dash of cinnamon makes a beautiful presentation.
Frequently Asked Questions:
Q: Can I use fresh pumpkin instead of puree?
A: Yes, you can! You’ll need about 1 1/2 cups of cooked, mashed pumpkin. Roasting the pumpkin yourself will give it a richer flavor.
Q: Can I make this soup vegan?
A: Absolutely! Simply substitute the heavy cream with coconut milk or another plant-based cream alternative.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to an airtight container and freezing for up to 3 months.
Q: What if I don’t have an immersion blender?
A: You can use a regular blender, but be careful when blending hot liquids. Blend in batches and vent the lid to prevent pressure buildup.
Q: Can I add other vegetables to this soup?
A: Yes! Carrots, sweet potatoes, or apples would all be delicious additions. Add them along with the pumpkin puree and broth.
Get ready to enjoy a bowl of pure autumn bliss! This Instant Pot Pumpkin Soup is sure to become a new fall favorite.
Instant Pot Pumpkin Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 15 ounces pumpkin puree
- 4 cups vegetable broth
- 1 teaspoon nutmeg
- 1 teaspoon turmeric
- 1/2 cup heavy cream or coconut milk
- 1 tablespoon cornstarch mixed with 1/4 cup cold water (optional, for thickening)
- salt to taste salt
- pepper to taste pepper
Instructions
- Sauté onion in olive oil until softened, about 3 minutes.
- Add garlic and ginger and sauté for 1 minute.
- Add pumpkin puree, vegetable broth, nutmeg, and turmeric. Stir well.
- Close the lid and set the Instant Pot to high pressure for 5 minutes.
- Allow for a 10-minute natural pressure release, then carefully release any remaining pressure.
- Using an immersion blender, blend the soup until smooth and creamy.
- Stir in heavy cream.
- If desired, whisk cornstarch mixture and slowly add to the soup while the Instant Pot is on sauté mode, stirring until thickened.
- Season with salt and pepper to taste.
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