This Easy Instant Pot Pumpkin Soup is smooth, silky, tasty and super satisfying! Easy to make and ready in less than 25 minutes.
Instant Pot Pumpkin Soup Recipe
This Instant Pot Pumpkin Soup is insanely delicious! It’s perfect if you are looking for a vegetarian meal or just something light and easy.
My mom used to make it all the time – don’t miss her secret to make the flavorful pumpkin soup ever! – so this soup has old-time memories.
When you make this pumpkin soup recipe, it will become your favorite. It’s smooth, silky, tasty, and super satisfying, you can’t beat that, especially when it’s ready in minutes.
WHAT DO YOU NEED TO MAKE PUMPKIN SOUP IN THE INSTANT POT?
- Pumpkin or butternut squash– peeled and chopped into large pieces.
- Onion – quartered
- Garlic – peeled
- Leeks – this is my secret to making the most delicious pumpkin soup!
- Water and/or vegetable broth
- Heavy Cream – for a silkier texture.
- Salt and black pepper to taste.
HOW TO MAKE PUMPKIN SOUP IN THE INSTANT POT
- Place the pumpkin, onion, garlic, leeks, water, and broth in the pot.
- Pressure cook for 5 minutes.
- Do quick release on the instant pot.
- Blend until smooth and enjoy!
HOW DO YOU DO QUICK RELEASE ON INSTANT POT?
Once your Instant Pot’s cooking time is over, it will beep and then it will start counting up on the keep warm mode. If the recipe requests quick-release press “Cancel” immediately after the pot beeps. Then CAREFULLY turn the vent valve to “Venting” to release the pressure. Then remove the lid.
WHAT IS THE BEST WAY TO BLEND PUMPKIN SOUP?
You can blend pumpkin soup with an immersion blender or a regular blender.
- For chunky texture: use an immersion blender, stand blender, to puree the soup until you reach the desired texture.
- For smooth and silky texture: let the soup cool down a little. Transfer the soup to a blender and blend until smooth.
HOW TO ROAST PUMPKIN SEEDS
Add salt, pepper and a little bit of olive oil to the shelled, raw pumpkin seeds. Spread in a single layer on an aluminum foil-lined or parchment paper-lined baking sheet. Bake at 350° F for 15-20 minutes, or until toasted. Cool completely in pan
LOOKING FOR MORE SOUP RECIPES?
- Easy Instant Pot Broccoli Cheddar Soup
- Pressure Cooker Creamy Chicken Noodle Soup [Video]
- Instant Pot Smoky Cheese and Potato Soup
- Slow Cooker Creamy Corn Soup
- Mushroom Soup with Roasted Garlic and Marrow Bones
- Easy Instant Pot Beet and Leek Soup
Easy Instant Pot Pumpkin Soup
Equipment
Ingredients
- 3 lb pumpkin or butternut squash, peeled and cut into 2-inch pieces
- 1 onion, quartered
- 4 garlic cloves, peeled
- 1 cup leeks, sliced
- 1 1/2 cups water
- 2 cups vegetable broth (low sodium)
- 3/4 cup heavy cream
- Salt and pepper to taste
- Roasted pumpkin seeds (optional)
Instructions
- Place the pumpkin, onion, garlic, leeks, water, and broth in the pot.
- Close lid and Select "Pressure Cook" mode adjust to 5 minutes. When cooking is complete press “Cancel” and carefully turn the vent to “Venting” to release the pressure. Then remove the lid.
Blend
- For chunky texture: use an immersion blender, stand blender, to puree the soup until you reach the desired texture. For smooth and silky texture: Let the soup cool down a little. Transfer the soup to a blender and blend until smooth. Return to the instant pot.
- Taste and season to taste with salt and pepper. Stir through heavy cream (do not boil the soup after adding soup).
- Ladle soup into bowls, drizzle with a bit of cream, sprinkle with pepper and roasted pumpkin seed, if desired. Serve with crusty bread or crackers.
- For chunky texture: use an immersion blender, stand blender, to puree the soup until you reach the desired texture.
- For smooth and silky texture: Let the soup cool down a little. Transfer the soup to a blender and blend until smooth.
- Easy Instant Pot Broccoli Cheddar Soup
- Pressure Cooker Creamy Chicken Noodle Soup [Video]
- Instant Pot Smoky Cheese and Potato Soup
- Slow Cooker Creamy Corn Soup
- Mushroom Soup with Roasted Garlic and Marrow Bones
- Easy Instant Pot Beet and Leek Soup
Nutrition
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