Instant Pot Pumpkin Soup

5 from 1 vote

Easy creamy Instant pot pumpkin soup recipe, homemade with simple ingredients in 30 minutes. Full of fresh pumpkin, curry powder, ginger, garlic.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Keyword: instant pot soup, pressure cooker soup

Servings: People

Calories: 178kcal

Author: Abeer Rizvi

1 tablespoon Butter Unsalted
1 tablespoon Oil
¾ cup Onion Finely chopped
½ cup Carrots
6 cups Pumpkin Peeled and diced
3 cloves Garlic Finely minced
1 tablespoon Ginger Freshly grated
4 cups Vegetable broth Low sodium
2-4 teaspoon Curry powder Adjust according to your preference
¼ teaspoon Nutmeg
¼ teaspoon Cinnamon
¼ teaspoon Paprika
¼ teaspoon Red chili flakes Optional
Salt To taste
Pepper To taste
½-1 cup Heavy cream Can replace with full fat coconut milk, Adjust according to your preference

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.