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Instant Pot Pumpkin Soup

Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer, lunch, Soup
Cuisine American, Fall
Servings 6

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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