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Instant Pot Pumpkin Soup

Name: Instant Pot Pumpkin Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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)

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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. 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).

Instant Pot Pumpkin Soup Served in White Bowl- Overhead Shot

How to make instant pot pumpkin soup recipe from scratch?

Sauté ingredients– This includes onion, carrots, pumpkin, garlic, ginger.
Mix in remaining ingredients- This includes broth, curry powder, nutmeg, cinnamon, paprika, red chili flakes, salt, and pepper.
Cover- And cook.
Release pressure– Do this naturally for 10 minutes and then do a quick pressure release.
Puree soup– Until smooth.
Add heavy cream- And mix until smooth.

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
Toast
Biscuits
Breadsticks

You can also pair it with a tasty salad:

Adding a protein (chicken, turkey, beef, ham, pork) to go alongside this dish is also a great idea:

Roast pumpkin soup

To add more flavor and depth, you can use Oven Roasted Pumpkin (One Pan). 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 and thus, it’s best to do a quick pressure release instead of the natural pressure release.

Soup toppings

Nuts/Seeds- Pumpkin seeds, sunflower seeds, toasted almonds or walnuts.

Herbs- Fresh parsley, rosemary, cilantro, or basil.

Spices- Paprika, dash of cinnamon, or crushed chili flakes.

Creams- Sour cream, coconut milk/cream, or additional heavy cream.

Cheeses– Freshly shredded parmesan, cheddar, or mozzarella.

Croutons– Plain or seasoned.

Variations

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

Add lentils- You can cadd various types of lentils for texture, flavor, and color! Since lentils absorb a lot of liquid, you may need to add more liquid.

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- Mix in leftover cooked rice at the end, simmer to let flavors set in. This will make it a hearty meal.

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

Easy Creamy Butternut Pumpkin Soup in White Bowl

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. However, the word “soup” is often used for any type of liquid dish, including a bisque.

Don’t use canned pumpkin– I don’t recommend it. Canned pumpkin puree should not be substituted in place of a fresh pumpkin 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 creamy! However, whole milk or a vegan milk, like soy or almond milk can be used as a substitute.

What pumpkin to use? Any type of edible 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? Just cook uncovered on the “Saute” mode until excess liquid is evaporated and soup is thickened to your desired consistency. The other option is to slowly mix in a cornstarch slurry made up of 1 tablespoon cornstarch and 1 tablespoon water.

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 pureed properly. It should be fork tender before blending. The other reason for this is the heavy cream separated.

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 easy 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 heavy cream will separate and create an odd texture. You can make this soup beforehand without the heavy cream and then freeze it. When you are ready to enjoy it, heat it and then, mix in the cream.

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