Instant Pot Pumpkin Soup

4.75 from 20 votes
8 bowls
DifficultySuper Easy
Cooking Method(s)
  • Instant Pot
IP Pressure LevelHigh
IP ProgramSoup/Broth
Prep Time
5 minutes
Cook Time
10 minutes
Pressure Release
5 minute NPR
Total Time
20 minutes
Recipe by: Valerie Cooper
This classic pumpkin soup is thick and loaded with the flavors of fall. This quick and easy recipe is perfect for warming you up on those cold fall and winter days.
Cuisine: American
Course: Main Course
Category: Soups, Stews & Chilis


for the Sautéed Vegetables

  • 4 tablespoons unsalted butter
  • 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


Non-members can get the full recipe here.

Nutrition Facts

While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.

Serving: 1bowl | Calories: 152kcal | Carbohydrates: 12g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 774mg | Potassium: 168mg | Fiber: 2g | Sugar: 7g | Vitamin A: 8910IU | Vitamin C: 4.4mg | Calcium: 40mg | Iron: 0.9mg
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