Instant Pot Pumpkin Soup Recipe

If you’re craving a dish that wraps you up like a cozy hug and bursts with vibrant flavors, you’ve got to try this Instant Pot Pumpkin Soup. It’s a heavenly blend of sweet pumpkin, warming spices, and a deliciously creamy texture, all whipped up quickly in your Instant Pot. This soup isn’t just comforting—it brings a little exotic flair to your bowl that’s sure to become a favorite in your kitchen rotation.

Ingredients You’ll Need

Gathering simple, fresh ingredients is the first step to making this Instant Pot Pumpkin Soup truly shine. Each ingredient plays a special role, from building deep flavor layers to creating the perfect smooth texture and inviting golden color.

• 2 tablespoons olive oil: This oil adds a subtle fruity richness while sautéing the aromatics.
• 1 yellow onion (diced): Onions bring natural sweetness and a solid flavor base.
• 3 cloves garlic (minced): Garlic infuses the soup with an irresistible, savory depth.
• 1 tablespoon fresh ginger (minced): Ginger adds a gentle zing that brightens up the flavors.
• 2 tablespoons red curry paste: This paste provides warmth, complexity, and a hint of spice.
• 4 cups low-sodium vegetable broth (plus more if needed): A nourishing liquid that balances the soup’s richness.
• 1 cup coconut cream: Coconut cream makes the soup indulgently creamy and adds a subtle sweetness.
• 1/4 cup almond butter (or any other nut or seed butter): Almond butter thickens the soup and contributes a mild nuttiness.
• 6 cups diced pumpkin: The star ingredient, delivering natural sweetness and beautiful color.
• 1/2 teaspoon sea salt (plus more to taste): Enhances all the flavors in the soup.
• 1/4 teaspoon ground nutmeg: A warm, aromatic spice that complements pumpkin perfectly.
• 1/4 teaspoon ground cinnamon: Adds that classic cozy spice note.
• 1/8 teaspoon ground cloves: A little goes a long way for subtle depth.
• 1/8 teaspoon red pepper flakes (optional): For a gentle kick that awakens the palate.
• Chopped fresh cilantro: Freshness and color as a garnish.
• Toasted pumpkin seeds: Crunchy texture contrast to the creamy soup.
• Drizzle of cream: A final touch for extra richness and beauty.

How to Make Instant Pot Pumpkin Soup

Step 1: Sauté the Aromatics

Start by selecting the SAUTE function on your Instant Pot and wait for the display to say “HOT.” Add your olive oil, and once shimmering, toss in the diced onion. Sauté these for about 2 minutes, stirring occasionally to soften the onions and coax out their natural sweetness. This step builds a flavor foundation you won’t want to skip.

Step 2: Add Garlic, Ginger, and Curry Paste

Next, add the minced garlic, fresh ginger, and vibrant red curry paste to the pot. Stir everything together and let it sauté briefly—just about 30 seconds—to release those amazing aromas. This combination elevates the soup with aromatic warmth and complexity that’s simply irresistible.

Step 3: Prepare the Almond Butter Mixture

While those flavors develop, thin out your almond butter with a little bit of vegetable broth. This keeps the butter silky and easier to incorporate into the soup, preventing any clumps and ensuring that luxurious creaminess in every spoonful.

Step 4: Combine All Ingredients

Cancel the SAUTE function to cool things down slightly. Add the thinned almond butter, diced pumpkin, remaining broth, salt, nutmeg, cinnamon, cloves, and red pepper flakes if you want some heat. Stir everything together until it’s well combined, making sure those spices are evenly distributed.

Step 5: Pressure Cook the Soup

Seal the Instant Pot lid and set the valve to the sealed position. Cook on HIGH PRESSURE for about 10 minutes, allowing the pumpkin to soften fully and the flavors to meld beautifully. This pressure cooking step is what makes the “Instant” in Instant Pot Pumpkin Soup truly magical—speedy but flavorful!

Step 6: Release Pressure and Blend

Let the pressure release naturally for 15 minutes before switching the valve to venting to release any remaining pressure. Carefully open the lid, stir in the coconut cream, and ladle the soup into a heat-resistant blender. Pulse until smooth and creamy—feel free to adjust consistency with extra broth or coconut cream until it’s just right for your taste.

How to Serve Instant Pot Pumpkin Soup

Garnishes

Presentation is part of the joy! Top your soup with freshly chopped cilantro for a pop of color and freshness. Toasted pumpkin seeds add a wonderful crunchy contrast, while a drizzle of cream makes it look irresistibly luscious. These simple garnishes transform your bowl into an eye-catching, sensory delight.

Side Dishes

This soup pairs perfectly with warm, crusty bread or garlic naan to scoop up every last drop. A crisp green salad or roasted vegetables complement the warmth and spice, rounding out your meal with vibrant textures and tastes.

Creative Ways to Present

For a special touch, serve the soup in hollowed-out mini pumpkins or festive bowls during the fall season. You can also swirl a bit of chili oil or sprinkle some crispy fried shallots on top to add surprise flavors and textures that surprise and delight your guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover Instant Pot Pumpkin Soup in airtight containers in the fridge for up to 4 days. This soup actually tastes even better the next day as the flavors continue to develop and meld.

Freezing

You can freeze this soup for up to 3 months. Use freezer-safe containers or heavy-duty zip-lock bags, but be sure to leave some room at the top for expansion. When thawing, do it slowly in the fridge overnight for best results.

Reheating

Reheat leftovers gently on the stove over medium heat, stirring occasionally. If the soup has thickened too much, add a splash of broth or coconut cream to bring it back to that perfect creamy consistency. Avoid boiling to preserve the delicate flavors and creaminess.

FAQs

Can I use canned pumpkin instead of fresh pumpkin?

Absolutely! Canned pumpkin can be a convenient shortcut. Use about 2 cups of canned pumpkin in place of the 6 cups of diced fresh pumpkin, and adjust broth quantities if needed for desired thickness.

Is this soup vegan and gluten-free?

Yes! Instant Pot Pumpkin Soup is naturally vegan and gluten-free as long as you use gluten-free vegetable broth and nut butter. It’s a great choice for many dietary preferences.

Can I make this soup spicier?

For sure! Increase the red curry paste or red pepper flakes to add more heat, or garnish with a dash of hot sauce. Just go easy at first—you can always add more.

What other nut or seed butters can I use instead of almond butter?

Peanut butter, cashew butter, or sunflower seed butter all work wonderfully. Each will add its own subtle nutty flavor, so pick your favorite!

Can I use canned coconut milk instead of coconut cream?

You can use canned coconut milk, but be sure to use the thick, creamy part for richness. Coconut cream is thicker and lends more body, but the milk will still deliver a lovely flavor and texture.

Final Thoughts

There’s something truly uplifting about a bowl of Instant Pot Pumpkin Soup—a dish that’s full of vibrant flavors, nourishing ingredients, and comforting warmth, made effortlessly with the help of your Instant Pot. Whether you’re cozying up on a chilly day or want to impress friends with a hearty, beautiful soup, this recipe will not disappoint. Don’t wait to give it a try and make it a staple in your kitchen!

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