As you can probably tell, I’ve been on a soup kick lately! First, Tomato Soup, then Butternut Squash Soup, and now Pumpkin Soup! The weather is so perfect for soup, I just can’t help it. I’m not a fan of cold weather, but I do enjoy staying inside, bundled up with a nice, warm soup!
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It’s the perfect season for soup but it’s also the perfect season for all things pumpkin! Pumpkin spice latte, pumpkin bread, pumpkin pie, and, of course, Pumpkin Soup! This Instant Pot Pumpkin Soup is thick and creamy and has all the amazing flavors of fall.
Perfect Fall Comfort
Fall brings the pumpkin lover out in all of us and this soup is sure to satisfy that pumpkin craving. This was my first go at making pumpkin soup, and really the first time I ever even tried pumpkin soup. I love a delicious pumpkin pie, though, so I figured this Instant Pot Pumpkin Soup would be a winner as well! Nothing says comfort, like a warm bowl of Pumpkin Soup!
Easy, Fast, and Delicious
I had never made so many soups in my life as I have these last few weeks! All in the name of research right? Well, let me tell you if it wasn’t for the Instant Pot, I probably wouldn’t be making so many soups. The Instant Pot is like a magic pot for soup! This Pumpkin Soup was super easy, really fast, and oh so delicious. If you are a soup lover, then an Instant Pot is a great investment for that reason alone.
Perfect Combination of Spices for the Perfect Fall Flavor
Cinnamon, ginger, nutmeg, and a touch of brown sugar make this the perfect soup for fall. Top it with pumpkin seeds and pair it with some delicious, crusty bread and you’re in fall heaven! Even my kids, who are not huge fans of pumpkin, gave this soup a thumbs up! The pumpkin flavor is not overpowering so it was perfect for them.
This Instant Pot Pumpkin Soup will definitely become part of our soup rotation during the fall and winter months. With a family of 7, easy, fast, and delicious makes a winning combination in my book!
Here are some essential prep tools, utensils, and appliances I used to make this recipe.
Here is a list of the products featured in this post or products similar to those featured in this post:
- Chef’s Knife
- Flexible Cutting Mats
- Garlic Press
- Handheld Immersion Blender
- Instant Pot
- Small Liquid Measuring Cup
- Measuring Spoons
- Mini Mitts
- Wooden Turner
- Soup Bowls
12 Must-Have Instant Pot Cookbooks
If you’re looking for a cookbook with easy and reliable Instant Pot recipes, then check out my list of approved Instant Pot Cookbooks.
I’m certain that when you make your own pot of this Instant Pot Pumpkin Soup, you will appreciate how fast and easy it is to make it and how much your family will enjoy it. And don’t forget to check out my Butternut Squash Soup and Tomato Soup as well.
If you are an Instant Pot beginner I have included a step-by-step below. If you don’t need a step-by-step, you can just skip this part and go straight to the recipe card below the steps. You will also find some tips and tricks in the recipe card to help you make this soup even better.
How To Make Pumpkin Soup in the Instant Pot
There is nothing better than a warm bowl of spiced pumpkin soup when the weather starts getting cooler. My Instant Pot version of this fall classic is so quick and easy to make and this step-by-step will guide you through making this wonderful soup in your Instant Pot.
Let’s get started making this delicious Instant Pot Pumpkin Soup.
Step 1: Gather the Pumpkin Soup ingredients
This thick and creamy pumpkin soup uses a few simple ingredients. Sweet onion and garlic sautéed in butter, pumpkin puree, and vegetable stock are flavored with traditional fall spices and lightly sweetened with dark brown sugar. Heavy cream is then added after cooking to make this soup nice and creamy.
- Butter: Sautéing the sweet onion and garlic in butter adds a great sweet and creamy flavor to the soup.
- Pumpkin Puree: I use a large 29 ounce can of pumpkin puree. Make sure to get pumpkin puree and not pumpkin pie mix.
- Sweet Onion and Garlic: A sweet onion and 2 cloves of garlic add some wonderful flavor to this soup.
- Cinnamon, Nutmeg, and Ginger: Nothing says fall more than the combination of cinnamon, nutmeg, and ginger.
- Vegetable Stock: I use unsalted vegetable stock to give this soup a rich savory flavor.
- Dark Brown Sugar: I love the deep, complex flavor of dark brown sugar and just a couple of tablespoons gives this soup the perfect amount of sweet to complement the savory.
- Heavy Cream: Adding heavy cream after cooking gives the soup a much creamier consistency.
Step 2: Warm up the Instant Pot
Select the ‘Sauté’ function on the Instant Pot and, using the ‘Adjust’ button, adjust the heat level to ‘Normal’. Allow the pot to warm up until the front panel reads ‘Hot’. Adjusting the heat level to ‘Normal’ helps us avoid burning the milk solids in the butter.
Step 3: Melt the butter
Add the butter to the pot and, using a spoon or spatula, move it around the pot to help it melt quicker. Sometimes, when the pot is very hot, the butter will begin to pop and splash as the butter melts. When this happens, I just place a silicone splatter guard over the liner until it settles down.
Step 4: Sauté the onion and garlic
Once the butter has melted, add the chopped onion to the pot and sauté for 4 to 5 minutes until the onion starts to turn soft and translucent. Then add the minced garlic and cook for another minute or two.
Step 5: Add the spices
Next add the cinnamon, nutmeg, and ginger to the pot and mix them into the onion and garlic. Allow the spices to cook in the onions for about a minute so that they start to release their wonderful aromas and flavors.
Step 6: Add the vegetable stock, brown sugar, and salt
Hit the ‘Cancel’ button to turn off the ‘Sauté’ function and then add the vegetable stock, dark brown sugar, and salt to the pot and give everything a good stir.
Step 7: Add the pureed pumpkin
Finally, before closing the pot, spoon the pureed pumpkin into the center of the pot and do not mix it into the stock.
Step 8: Close the Instant Pot and set the cook time
Close the Instant Pot and set the pressure release valve to the ‘Sealing’ position. Select the ‘Soup’ function and then set the cook time to 10 minutes on ‘High Pressure’. Allow for a 5-minute natural pressure release and then release any remaining pressure from the pot.
Step 9: Puree the Pumpkin Soup
Once all the pressure has been released, open the Instant Pot and puree the pumpkin soup using an immersion blender. Continue blending until the soup is smooth.
Step 10: Add the heavy cream
Add the heavy cream to the pot and continue blending until it is fully mixed into the soup.
Serve a Warm Bowl of Pumpkin Soup
Now it’s time to serve up a warm, delicious bowl of this pumpkin soup. I hope you have a chance to make this delicious Instant Pot Pumpkin Soup. This soup is so quick and easy to make and is perfect for those cooler fall and winter months. If you make this soup, please leave a comment below and let me know how it was.
Instant Pot Pumpkin Soup
PUMPKIN PUREE & CREAM FLAVORED WITH FALL SPICES AND SWEETENED WITH BROWN SUGAR
for the Sautéed Vegetables
- 4 tablespoons butter (unsalted)
- 2 cups sweet onion chopped
- 2 cloves garlic minced
for the Spices
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
for the Soup Base
- 4 cups unsalted vegetable stock
- 2 tablespoons dark brown sugar
- 1 teaspoon kosher salt or to taste
- 1 can pumpkin puree 29 ounce
to add After Cooking
- ½ cup heavy whipping cream
- Turn on the Instant Pot to ‘Sauté’ and using the ‘Adjust’ button, adjust the sauté heat level to ‘Normal’ and allow it to heat up for a few minutes so that the panel reads ‘Hot’ before adding the butter.
- Add the butter to the pot and, using a spoon or spatula, move it around the bottom of the hot liner to help it melt more quickly.
- Once the butter has melted and started to get hot, add the onion and cook, stirring occasionally until it becomes soft and translucent, 4 to 5 minutes. Do not allow the onions to brown. Add the garlic, stir into the onions and continue to sauté for another 1 to 2 minutes.
- Add the cinnamon, nutmeg, and ginger to the pot and mix them into the onions. Allow the spices to cook in the onions until they start to release their aroma, approximately 1 minute.
- Turn off the ‘Sauté’ function and add the vegetable stock, brown sugar, and salt then mix everything together well.
- Add the pumpkin puree, just spooning it into the center of the pot. Do not mix it into the stock.
- Close the pot and set the pressure release valve to ‘Sealing’. Select the ‘Soup’ function and set the cook time to 10 minutes. Once the 10 minute cook time has completed, perform a 5 minute NPR (natural pressure release). As soon as all of the pressure has been released, open the Instant Pot. Turn off the Instant Pot and allow the soup to cool for a few minutes.
- Using an immersion blender, puree all of the ingredients and then mix in the heavy whipping cream.
- Serve and enjoy!
Make sure to get pumpkin puree. The cans of pumpkin puree and pumpkin pie mix are usually sitting on the shelf next to each other at the grocery store and it’s easy to confuse one with the other. Make sure that you get pumpkin puree and not pumpkin pie mix.
If you don’t have an immersion blender. Let the soup cool and then transfer it in small batches to a stand blender and blend.
Add some garnishes. If you want to dress up this pumpkin soup, add a drizzle of heavy cream or creme fraiche on top. Toasted pumpkin seeds, sunflower seeds or pine nuts, also make great garnishes for this soup. Finish it off with a sprinkle of pepper or cinnamon.
Serve with crusty bread. I like to brush some slices of french bread or ciabatta with olive oil and Italian seasonings and then toast them in the oven. It’s so delicious with this soup.
12 thoughts on “Instant Pot Pumpkin Soup”
Can I freeze the leftovers? Thank you!!
Hi Ted! I have not tried freezing it yet. Let me know if you try! Thanks for stopping by!
Hi, here in Australia we don’t really do canned pumpkin but we love pumpkin soup. Can I replace the pumpkin purée with pumpkin chunks (uncooked) and use the soup function?
Hi Kate! You can definitely use fresh pumpkin chunks but the cooking time will need to be adjusted since they are not cooked. Can’t give you an exact time since I haven’t tried it though. Enjoy!
Hi! This soup sounds amazing! How can I use fresh pumpkin for this recipe? I have one sitting around from Halloween!
Hi Anna! I have never tried it with fresh pumpkin. My recipe uses pumpkin puree, which is already cooked, so if you use fresh pumpkin it would definitely change the cooking time. I wouldn’t be able to tell you a time until I try it. You could alternatively cook the pumpkin beforehand and puree it. Thanks for stopping by the blog!
Just got my mom the 3 qt insta pot…am wondering if I keep ingredients below the “fill line” of the InstaPot would we be ok following directions you have here?
Hi Kathy! Yes, as long as you don’t go over the fill line, you’ll be fine. Enjoy!
Can you double this recipe? Also other recipes use coconut milk instead of cream. What do you think – have you tried or would it work in this recipe?
Hi Em! I haven’t tried doubling it yet. You’d have to make sure to not overfill the pot. As far as the coconut milk, I think it would be just fine to substitute it. Enjoy!
Can you share the name/where to buy the salt-free veggie stock/broth? I have been looking for a salt-free one for years! Thanks!
Hi there! The brand I use is Kitchen Basics. You can find it at grocery stores or even Amazon. It’s Unsalted Broth, which is not exactly the same as salt-free. Hope this helps. Thanks for stopping by!