One Pot Recipes

Instant Pot Pumpkin Soup

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Easy creamy Instant pot pumpkin soup recipe, homemade with simple ingredients in 30 minutes. Full of fresh pumpkin, carrots, onions and flavored with curry powder, ginger, garlic and a hint of nutmeg and cinnamon.

The changing of leaves and crisp Fall air is coming soon and that means tasty Fall recipes, like this one! Nothing warms a belly on a chilly day like this creamy soup with delicious pumpkin flavor. Some other great fall soups to try are Carrot Ginger Soup (One Pot), Curried Butternut Squash Soup (One Pot), and Sweet Potato Soup (One Pot).

How to make instant pot pumpkin soup recipe from scratch? 

  1. Heat– Butter and oil in pot.
  2. Sauté– Onion, carrots, pumpkin, garlic, and ginger.
  3. Mix in- Broth, curry powder, nutmeg, cinnamon, paprika, red chili flakes, salt, and pepper.
  4. Cook– With lid on for 10 minutes.
  5. Release- Pressure naturally for 10 minutes, then do a quick pressure release. 
  6. Remove lid– And puree soup with immersion blender until smooth.
  7. Add- Heavy cream. 
  8. Enjoy- with your favorite toppings!

What sides to serve with creamy pumpkin soup with coconut milk? 

I like to pair my soups with various breads to soak up the yummy goodness:

  • Artisan bread
  • Dinner rolls
  • Sliced Bread
  • Biscuits

You can also pair it with a tasty salad:

Adding a protein to go alongside this soup is also a great idea:

You may even want to combine the three and make Thanksgiving Turkey Stuffing (One Pot) or Sausage Stuffing (One Pot) to go on the side.

Roast pumpkin soup

To add flavor and depth to this soup, you can use Oven Roasted Pumpkin (One Pan) with the same instructions as recipe card. Simply pour oil over the pumpkins, sprinkle with spices, and bake at 400 degrees for 25-30 minutes before adding it to your pot. Be aware that overall cook time for the soup will be shorter, so do a quick pressure release instead of the natural pressure release.

Soup toppings

  • Nuts/Seeds- Pumpkin seeds, sunflower seeds, toasted almonds or walnuts.
  • Herbs- Parsley, Rosemary, Cilantro, or basil.
  • Spices- Paprika, dash of Cinnamon, or crushed chili flakes.
  • Creams- Sour cream, coconut milk/cream, or heavy cream.
  • Cheeses– Parmesan, Cheddar, or Mozzarella.
  • Croutons

Variations for easy spicy pumpkin soup

Thai pumpkin soup– Use Thai red chili paste for a new flavor and kick.

Add lentils- You can cadd various types of lentils to pumpkin soup for texture, flavor, and color!

Add other vegetables- Such as carrots, potatoes, celery, or cauliflower.

Add quinoa- Cook some quinoa then add it to your soup for some extra texture.

Add rice- Cook one cup of rice and add it to the soup at the end, simmer to let flavors set in.

Add meat- Such as cooked sausage, bacon bits, Instant Pot Shredded Beef, or Easy Instant Pot Shredded Chicken.

Tips and techniques for pumpkin curry soup

Pumpkin bisque vs. Soup– Bisque is a French word and often entails some type of seafood, such as clams or crab. It is also thick and creamy, whereas a soup is typically thinner and doesn’t use cream. However, the word “soup” is often used for any type of liquid dish, including a bisque.

Making soup with canned pumpkin– I don’t recommend it. Canned pumpkin puree should not be substituted in place of a fresh pumpkin in this recipe, because it cannot compete with the natural freshness, color, and flavor. Just trust me on this one!

Soup without cream– You can make this dish without cream, but it will not be as rich and…well…creamy! However, whole milk or a vegan milk, like soy or almost milk can be used as a substitute.

What pumpkin to use?- Any type of eatable pumpkin will do. Just make sure you don’t use a carving pumpkin, because the flavor and texture will be unpleasant.

How to thicken soup?- Slowly add in a cornstarch slurry made up of 1 Tablespoon cornstarch and 2 Tablespoons cool water. Add more, if needed.

How to make soup thinner?– Add more liquid, such as broth, cream, milk, or water.

Why is my soup grainy?– It is likely the pumpkin wasn’t cooked quite long enough. It should be fork tender before blending.

How to puree soup smooth?– Transfer soup one cup at a time to a classic blender and blend until smooth. Or make your life easier and use a hand-held immersion blender to smooth soup directly in the pot with less mess and cleanup.

Storage for butternut pumpkin soup

Refrigerator- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.

Freezer- I don’t recommend freezing this soup, because the cream will separate and create an odd texture. You can make this soup beforehand without the cream, then thaw it when you’re ready to cook and add the cream.

More Soup Recipes

Instant Pot Pumpkin Soup Served in White Bowl- Overhead Shot

Instant Pot Pumpkin Soup

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Easy creamy Instant pot pumpkin soup recipe, homemade with simple ingredients in 30 minutes. Full of fresh pumpkin, curry powder, ginger, garlic.
Yield: 6 People


  • 1 tbsp Butter, Unsalted
  • 1 tbsp Oil
  • 3/4 cup Onion, Finely chopped
  • 1/2 cup Carrots
  • 6 cups Pumpkin, Peeled and diced
  • 3 cloves Garlic, Finely minced
  • 1 tbsp Ginger , Freshly grated
  • 4 cups Vegetable broth, Low sodium
  • 2-4 tsp Curry powder, Adjust according to your preference
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cinnamon
  • 1/4 tsp Paprika
  • 1/4 tsp Red chili flakes, Optional
  • Salt, To taste
  • Pepper, To taste
  • 1/2-1 cup Heavy cream, Can replace with full fat coconut milk, Adjust according to your preference


  • 1/4 cup Pumpkin seeds
  • 1/2 tsp Paprika
  • 1/3 cup Additional heavy cream or coconut milk , To create swirls
  • 1 tbsp Parsley, Fresh, Roughly chopped


  • Turn Instant Pot to "Sauté" mode and heat butter and oil.
  • Add onion, carrots, pumpkin, garlic, ginger and saute for a few minutes until garlic is fragrant and onion is partially softened.
  • Add broth, curry powder, nutmeg, cinnamon, paprika, red chili flakes, salt, pepper and mix until combined.
  • Put the lid on and turn the the valve to “Sealing.”
  • Select “Manual” mode and set the timer for 10 minutes.
  • When the cook time is over, allow pressure to release naturally for 10 minutes and theb, turn the valve to “Venting” and do a quick pressure release. 
  • Remove lid and use a hand-held immersion blender to puree soup until smooth.
  • Continue cooking on the Saute mode to reduce the soup further (if necessary).
  • Mix in heavy cream.
  • Prior to serving, add toppings of your choice like swirls of heavy cream, pumpkin seeds, parsley, sprinkle of paprika. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.


Calories: 178kcal, Carbohydrates: 15g, Protein: 3g, Fat: 13g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 32mg, Sodium: 663mg, Potassium: 524mg, Fiber: 2g, Sugar: 6g, Vitamin A: 12496IU, Vitamin C: 13mg, Calcium: 55mg, Iron: 2mg
Course: Main Course
Cuisine: American
Calories: 178
Author: Abeer Rizvi
Easy Creamy Butternut Pumpkin Soup in White Bowl

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