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Instant Pot Pumpkin Soup Served in White Bowl

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, curry powder, ginger, garlic.
Course Main Course
Cuisine American
Keyword instant pot soup, pressure cooker soup
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 People
Calories 178
Author Abeer Rizvi

Ingredients

Topping

  • 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

Instructions

  • 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!

Notes

  • 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.

Nutrition

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